WELL, if you love heat...you have come to the right place. This is not a completely authentic XO sauce, but it certainly packs a punch. It will keep for ages in the fridge, largely because of the heat in it and as long as you use hot sterlised jars to pour the hot (as in ‘temperature' hot) sauce into...they will vacuum seal and there will be no issues. Splash it around at a BBQ, use it to marinate meats, use it as a condiment or an addition to mayonnaise, dressings or sauces...at your own peril. Yes, you have been warned. (Don’t email me!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 300 g long red chillies, halved and deseeded (wear gloves to do this)
- 2 medium red capsicums, quartered
- 1 onion, quartered
- 6 cloves garlic, peeled
- 30 g fresh ginger, peeled
- 4 tbsp olive oil
- 100 g honey
Place chillies, capsicum, onion, garlic and ginger into TM bowl and chop 10 sec/speed 8. Scrape down sides of bowl (careful of fumes).
Add olive oil and honey and cook 40 min/90ºC/speed 1.
Cool a little before storing in glass jars in the fridge.
This recipe makes 4 cups (2 x 500ml jars), so this is a great time to share with family and friends who also love this type of sauce.
The sauce keeps well in the fridge for four weeks. If you want to keep it longer, freeze in smaller portions.