It's everything we wish a bottled hot sauce would be: robust with sweet and complex flavours, not just a sharp vinegary punch. Once kept in an airtight jar/tub, it will last for at least two weeks in your fridge.
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Serves: 4 people
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- Preheat the oven to 220°C/gas mark 7.
- Chop the tops off the chillies and cut them in half, leaving the seeds in. Put them on a baking tray and roast in the preheated oven for 10 minutes.
- Meanwhile, soak the sun-dried tomatoes in boiling water for 5 minutes, then drain.
- Once the chillies are done, put the, in a food processor with the drained sun-dried tomatoes and the rest of the ingredients and blend until smooth.