Admittedly the storecupboard in question is one of a serious chilli fanatic, but the point here was to make a chilli sauce that was totally different from the ones using fresh chillies which abound in my kitchen during the long-distant summer months. All the chillies used are whole and dried, which means you can keep them in your cupboard for a long time and they’ll still be flavour-packed; and are available from loads of retailers online (see below). This sauce has an almost barbecue-y flavour, but without the cloying sweetness of so many purpose-made barbecue chilli sauces, and it goes as wonderfully on fried eggs or chips as it does on a lamb kofte.
Storecupboard smokey chilli sauce
Makes 2-4 smallish bottles
8g facing heaven chillies
18g pasilla chillies
22g ancho chillies
36g peperoncino chillies
16g mesilla chillies
(or a similar proportion to make up 100g total weight)
625ml distilled malt (white) vinegar
50g caster sugar
1/2 tsp garlic powder
Remove the stalks from all the chillies, place in a bowl and cover with a kettle of boiling water. Weigh the chillies down with a small saucer, if necessary, to keep them submerged and leave for around half an hour until they are all tender. Drain the chillies (reserving the soaking liquid) and place in a saucepan with the remaining ingredients. Cover with a lid and simmer for 30 minutes, then puree until completely smooth, adding a little of the soaking liquid until you have a consistency you’re happy with. Decant into sterilised bottles, it should keep for at least a year.