Red Chilli Sauce (China)

  Ingredients                                          Preparations

1	500g	Red chillies	1	Skin pineapple & chop into pieces.
2	1/2	Fresh pineapple	2	Add pineapple pieces to base of blender.
3	6	Pieces of garlic	3	Chop up red chillies, garlic and ginger.
4	2”	Fresh ginger	4	Add to blender & blend till fine.
5	pinch	Salt	5	Add salt to taste & blend some more.
6	2	Glass jam jars (clean)	6	Simmer for two minutes in a pot.
7	1/2 h	Electricity	7	Fill jam jars, let it cool & store in fridge.

This recipe is a dangerous one. Every time we make some red chilli sauce, someone comes to visit our house and ends up taking away a 'small' jar, so we have to make more. First of all you will need to find some red chillies. These seem to be in short supply here in Entebbe, so if you see any buy up the entire stock! You will also need a fresh, but not overripe pineapple, garlic and ginger, not to mention a good blender. As this is a Chinese recipe, make sure you use the proper chopping knife.

 

Wash the chillies and select only the freshest ones.

Chop up the pineapple, garlic and ginger
and add them to the base of the blender.

If there is electricity,
you will end up with a mix looking like this.
If there is no electricity, you will need to be innovative.

 

 

After blending, boil the chilli sauce for two minutes.
This kills off any remaining bacteria: the tough ones
who somehow manage to survive the chilli, garlic,
pineapple and ginger treatment.

 

 

Prepare some glass jam jars by washing in boiling water.
Add the chilli sauce, and turn them upside down.
This creates a naturally sealed jar, and it should
survive in your fridge for several months.

Now we have red chilli sauce for at least a week!
Enjoy in moderation...