Mama’s ‘For-Everything’ Chilli

Yaaas! I wanna share this:

My mum is a kitchen rock star. I mean – seriously. The most rock star thing about her in the kitchen is that she uses gut instinct, past experience and what I am sure is some type of dark sorcery to whip up unbelievable stuff. No recipes, no cookbooks. Just her and fresh ingredients. Many years ago, she started making this chilli sauce at home. She’d make huge batches of it to take to favoured friends at monthly mbuzis and some to keep in the house. It is amazing stuff. It’s a ‘For-Everything’ sauce because you can put it on literally anything and everything (and we do). You can cook with it, use it as a dip, mix it into marinades or use it as a marinade on it’s own or even pour it on your life when nothing is going right! (Okay, that last one might be over-selling it.) Lucky for the chilli lovers out there, she’s been gracious enough to share it.

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Mama’s ‘For-Everything’ Chilli

Yield: About 1 – 2 medium sized jars

You will need:

2 cups of bullet chillies, red and green, stalks pulled out

1 large red onion, diced

Half a bulb of garlic, whole cloves

1/2 cup of water

3 tablespoons cooking oil (Vegetable or Olive is fine)

1 tsp salt

2 tablespoons vinegar

How to:

  1. Throw in the chillies, onion, garlic and water into your blender. If the paste is too thick i.e. overly chunky add some water. The consistency you’re looking for is like ketchup.
  2. Once everything is blended, add into a pot on medium heat. Mix in your oil and let it simmer gently. Once it starts to boil, it is good enough to take off the fire
  3. Add your vinegar and mix. Let the mixture cool and pack into glass jars. It should keep for up to a month (Sometimes even longer, just keep checking for freshness).

 

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Extra tip: Add in some dhania or different types of fresh herbs for variety.

Extra extra tip: This stuff is the bomb.com on eggs!

Did you try it? How was it? Let me know in the comments below.

 

Yaaas! I wanna share this:

Gathoni

Reader. Cook. Partner. Explorer.

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