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Since I was unable to attend the Bath Chilli Festival I was determined to make another batch of chilli sauce.  After my experiment was reasonably successful last time I tried to capture the recipe as I went along for the latest batch.  I was hoping for a higher yield (more sauce) but 36 chillies only makes a small hot-sauce sized bottle.  Guess if I want to make more next time I'll need to double the recipe or figure out a better way to get the liquid out of the mash.

Step 1. - Start with 36 fresh chillies - 18 Jalapeño, 18 Scotch Bonnet

Step 2 - blend the bonnets and some tomato passata and balsamic

Step 3 - Blended Jalapeño next, same liquids as the bonnets

Step 4 - blend garlic powder, onion powder and onions with a splash of Lea & Perrins, balsamic, dark soy, honey and Ribena (the honey and Ribena didn't make it into the photo)

Step 5 - Combine in a shallow skillet or saucepan

Step 6 - Simmer on low heat for about 15 minutes

Step 7 - Simmering in the pot

Step 8 - Let mixture cool and then strain to isolate liquid

Step 9 - Not much sauce is recovered, but it is thin

Step 10 - Reduce liquid by half adding a splash of cider vinegar

Step 11 - The paste from the mixture is set aside for kebab night

Step 12 - Reducing the sauce

Step 13 - After reduction has cooled, pour into a clean bottle

Step 14 - The results, ready for the label