Fiery Coconut Curry Chilli Sauce

Name: Fiery Coconut Curry Chilli Sauce
Total time: 2700 s
Yield: 1 litre
Cuisine: British
Ingredients: 350 g Jalapeño Chilli Peppers; 250 g Chiltepin Chilli Peppers; 1 1/2 Cups Apple Cider Vinegar; 1 Cup Filtered Water; 1 x 400 ml Coconut Cream; 2 x 400ml Coconut Milk; 1/3 Cup Curry Powder; 1 Tsp Salt

Shawn W @cook_16771958

Perth, Western Australia

I picked the last of this seasons Jalapeño & Chiltepin peppers a few days back & decided to make a coconut curry sauce.

It's to be used as a curry flavoured condiment & not as a sauce for adding to curries.

The SHU's of the peppers are:
Jalapeño - 5,000
Chiltepin - 60,000

I picked the last of this seasons Jalapeño & Chiltepin peppers a few days back & decided to make a coconut curry sauce.

It's to be used as a curry flavoured condiment & not as a sauce for adding to curries.

The SHU's of the peppers are:
Jalapeño - 5,000
Chiltepin - 60,000

Shawn W @cook_16771958

Perth, Western Australia

I picked the last of this seasons Jalapeño & Chiltepin peppers a few days back & decided to make a coconut curry sauce.

It's to be used as a curry flavoured condiment & not as a sauce for adding to curries.

The SHU's of the peppers are:
Jalapeño - 5,000
Chiltepin - 60,000

I picked the last of this seasons Jalapeño & Chiltepin peppers a few days back & decided to make a coconut curry sauce.

It's to be used as a curry flavoured condiment & not as a sauce for adding to curries.

The SHU's of the peppers are:
Jalapeño - 5,000
Chiltepin - 60,000

Saved

Ingredients

45 minutes

1 litre

350 gJalapeño Chilli Peppers
250 gChiltepin Chilli Peppers
1 1/2 CupsApple Cider Vinegar
1 CupFiltered Water
1x 400 ml Coconut Cream
2x 400ml Coconut Milk
1/3 CupCurry Powder
1 TspSalt

Saved

Steps

45 minutes

1

Put the peppers & vinegar in a food processor.
2

Blend to a pulp.
3

Add coconut cream, coconut milk, water, salt & curry powder & blend.
4

Add to a large pan & cook on full heat whilst stirring until it boils.
5

Cover and allow it to rapidly simmer for 20 minutes.
6

Add hot sauce to a hot container, allow to stand until cooled.
Once cooled, refrigerate for 2 weeks before eating.

Saved

Cooksnaps

Saved

Shawn W @cook_16771958

on May 05, 2019 02:30

Perth, Western Australia

I have an abnormal love for super hot chillies which I grow organically in my garden and make all manner of things from them including sauces, jams, powders & rubs.Cooking for me is therapy. There's nothing better than listening to loud music and cooking up a mouth watering family meal.