Dragons Fire Sauce

WARNING: This sauce is really, really hot! Only try it if you like spicy foods.

Great for my chili wings! You can use this in any dish or even as a spread on a sandwich, or anything you want really hot.

Sets your mouth on fire! Thankfully, it’s also super mouth-watering!

I first came by this recipe working in a wing stop. I've tweaked it over the years, utilizing sugar to balance the flavour and some vinegar to tone the heat down slightly. It is still really hot, so please be careful. You can use whatever chillies you like with this recipe.

RECIPE

Makes 3 Serves

Cooking & Preparation Time: Roughly 30 Minutes

100 Grams Birds Eye Chilli, Stems Off

150 Grams Habanero Chilli, Stems Off

10 Grams Ghost Chilli or Carolina Reaper, Stems Off and Finely Chopped or Minced

1/2 Cup Oil

1 Cup Water

1/2 Cup Sugar

3 1/2 Teaspoons Rice Wine Vinegar or White Vinegar

INGREDIENTS

DIRECTIONS

To prepare the chilies, take the stems off. Dice the ghost chilies or Carolina reapers. Dice them as fine as possible almost mincing them. Place the chillies in a bowl and set aside.

Heat some oil in a pot on medium-low heat. Add your bird’s eyes and habaneros. Cook for about 2 minutes. Then, add the remaining chilies.

Keep cooking and stirring until the chilies start to brown up and soften. Drain and set aside the oil.

Using a food processor or a stick blender, blend the chilies into a chunky paste. Don’t over-process it or it will lose a lot of texture and aroma. Stir in water, vinegar and sugar until fully combined. Incorporate the drained oil into the mixture. Blend it slightly so it mixes but still remains chunky.

In a frying pan add the mixture. Cook the sauce on medium heat. Stir frequently so that the bottom doesn’t burn. Once slightly reduced, you can use it immediately or store in the fridge once cooled. Enjoy!