Recipe - Jds Hot Sauce

4 l Good quality brown malt
vinegar
2 kg Treacle.; (3 tins 850 mls)
2 ounce Salt
1 ounce Whole cloves
4 ounce Cayenne pepper or other hot
chillie powder
20 Hot fresh chillies; (more if
you like it real hot), up
to 30
4 ounce Fresh garlic cloves
4 ounce Fresh ginger
4 tablespoon Tamarind concentrate
1 cup Thick black soya sauce
4 Brown onions

Use food proccessor to finely chop garlic, onion, ginger and fresh
chillies. Add all ingredients to a large enamel or stainless steel pot (8
litres plus) and bring to the boil. Simmer for 2 hours with the lid on.
When cool allow to stand over night. Next day stir the pot well and strain
through a good strainer into another pot before transferring back into the
vinegar containers. Make sure as much of the fine sediment as possible
remains in the sauce. Shake well and transfer into smaller bottles as
required. Hope you enjoy it. John Dickson. Perth Western Australia.

Posted to CHILEHEADS DIGEST by "John Dickson" jdickson@global.net.au on
Mar 17, 1998