Hot sauce recipe
 I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t get yellow chillies this works just as well with the more widely available red varieties. 220g/7¾oz yellow chillies100g/3½oz carrot100g/3½oz white onion50g/1¾oz garlic1 tbsp ground ginger100ml/3½fl oz rapeseed oil300ml/½ pint apple cider vinegar50ml/2fl oz lime juice200g/7oz golden caster sugar20g/¾oz sea salt1 tsp ground turmeric½ tsp ground black pepper 220g/7¾oz yellow chillies 100g/3½oz carrot 100g/3½oz white onion 50g/1¾oz garlic 1 tbsp ground ginger 100ml/3½fl oz rapeseed oil 300ml/½ pint apple cider vinegar 50ml/2fl oz lime juice 200g/7oz golden caster sugar 20g/¾oz sea salt 1 tsp ground turmeric ½ tsp ground black pepper Method Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies.Put the chillies, carrot, onion, garlic and ginger into a food processor and blend.Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly.Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth.For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies. Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies. Put the chillies, carrot, onion, garlic and ginger into a food processor and blend. Put the chillies, carrot, onion, garlic and ginger into a food processor and blend. Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly. Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth. Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth. For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months.