Miss Scarlett Chilli Sauce
Scotch Bonnet, Jalapeno, and Peri Peri complete with garlic, and lurking smoke from Finca la barca smoked olive oil. A sudden ignition on entry behind an amber veil of sweet, its presence holds you, silent, transfixed. Growing heat under your collar draws you close, a deep, sultry burn that engulfs you, smoke forming wreaths around it. With this hot sauce, Miss Scarlett, you go in for more.
10 Scotch Bonnets
10 Piri Piri Chillies
1 Bulb of Garlic
Finca la Barca Smoked Olive oil, or, liquid smoke and olive oil
3/4 Cup Malt Vinegar
3 Tablespoons of agave syrup (or more to taste. If you can't get agave, maple syrup or even honey goes wel)
1 Tablespoon of Savory
1 Tablespoon La Chinata Smoked Paprika
Preheat the oven to 130°C.
Drizzle a roasting dish with a generous lashing of the smoked olive oil.
De-stem the chillies and cut them in half. Put them skin side down in the roasting dish. Put the whole bulb of garlic in too. Put in the oven and roast for an hour and a half until wilting/shrivelled.
Skin the bulb of garlic, and transfer to a blender along with the chillies and malt vinegar. Blend until smooth, then transfer to a pot. Add a cup of water, savory and paprika to the mixture and on a low heat reduce until thick and most of the acidity from the malt vinegar has been cooked off. Add the syrup. This will offset the malt vinegar acidity and give a hint of sweetness.
Add another generous drizzle of the smoked olive oil, or a drizzle of liquid smoke, if that's what you're using. (if you can't get either, use a little more smoked paprika). Salt really well to taste!