HOT DEATH SAUCE
400g tomatoes, halved
2 tablespoons caster sugar
1 tablespoon salt
1 red onion, quartered
1 garlic bulb
10 Scotch bonnet chillies, mixed colours
5 dried habanero chillies
2 dried ancho chillies
25g fresh coriander
juice of 3 limes
1 dash of sherry vinegar
25ml good-quality tequila
20 bird’s-eye chillies
How to make it:
Preheat the oven to 180°C/350°F/gas mark 4.
Arrange the tomatoes flesh side up in a roasting tin and sprinkle the sugar and salt evenly over them. Add the red onion, garlic and Scotch bonnet chillies, and roast in the oven for about 45 minutes, or until heavily blackened.
Meanwhile, toast the habanero and ancho chillies: place them in a dry pan over a high heat until they start to release their aroma and begin to toast. Turn them so all sides are lightly toasted, but do not let them burn. Transfer them to a bowl of warm water and leave to soak for about 20–30 minutes, or until soft. If they float to the top of the water, weight them down with a saucer or small plate. Once soft, drain (reserving the soaking water), remove the stems and deseed.
Put the coriander, lime juice, sherry vinegar, tequila and bird’s-eye chillies into a blender and blend until smooth.
When the vegetables are cooked, remove from the oven and leave to cool. Squeeze all the flesh out of the roasted garlic bulb and add to the blender, then add the roasted tomatoes, onion and Scotch bonnets. Add the softened chillies to the blender too, then blend until smooth. If the salsa is too thick, add some of the reserved chilli water.
Beware – this salsa is extremely hot!