Ultraviolence Naga Firebird Sauce

Posted: May 15, 2013 in Uncategorized
This recipe was inspired by a few of my Facebook friend’s love for super hot chilli sauces, and particullar Jon who is allergic to tomatoes, so I’ve used red peppers instead. Nearly all the ingredients are red because that’s the colour of FIRE! BURNING HOT FIRE! OK – enough of the subtle hints – this is a very hot sauce for people who’ve been eating hot things for years – if you find Tabasco hot then please eat that instead !!!ULTRAVIOLENCE NAGA FIREBIRD SAUCE WILL BE TOO HOT FOR YOU!!! Disclaimer over. It is also designed to be a tasty, natural sauce and is not intended to make anyone ill or be uneatable – I ate around 50ml every night for four nights and felt fine.
Finished finished

Ingredients

5 dried ghost naga chilli peppers
8 fresh Thai birdseye chillies
2 large red peppers (capsicums)
50g muscavado sugar
4 fresh garlic cloves
3 sprigs fresh rosemary
50ml red wine vinagar
200ml red wine (any kind)
200ml water
Olive oil
Salt
  • Preparation time 15 mins
  • Cooking time 2 hours
  • Makes around 600ml
Firebird ingredients

Directions

1/ Preheat oven 160 or 180 (fan)

2/ Take the rosemary off the stalk and put in a bowl with the ghost chillies. Add the red wine and the vinagar. Leave.

Firebird bowl

3/ Chop the two red peppers into quarters, removing the flesh and seeds. Peel and quarter the onions. Destalk the birdseye chillies. Peel the garlic. Put into a roasting traywith a big slug of olive oil and a good shake of salt. Put into oven for 45 minutes, stirring halfway through cooking time.

Firebird roasting

4/ Put the cooked ingredients from the roasting tray into a saucepan. Rince the roasting tray with the 200ml water and add that too. Fianlly put in the red wine and ghost mixture as well as the sugar and bring to the boil. Reduce to very low heat and simmer for an hour.

Firebird 4-saucepan

5/ Allow mixture to cool slightly then blend thoughroughly using a hand blender or jug style mixture. Ready to eat as soon as it’s cooled. Yum yum and ouch! Keeps for three weeks in sealed container in the fridge.

blending

Serving sugestions

Goes great with all the usual suspects…especially wraps, fajittas and burgers.

serving 2

The Firebird greets you with a friendly sting from the birdseyes followed by a deep burn from the ghost nagas. Also flies well as a cooking ingredient..very handy if you live with a non-chilli head…just split the portions before they finish cooking and add the sauce to yours!

Serving1

You can get most of the ingredients from the supermarket and the nagas from eBay. The sauce costs less than buying pre-made sauces online, but not by much. Totally fresh, though…you have to love it!

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Comments
  1. Niiiiice!

    Dunno if it’s the same all over, but the local Tescos (Redditch) do actually sell Nagas! I haven’t tried them myself, but I guess even crap ones will still be hotter than most people can handle!

    • Johnny Violent says:

      Wow…Waitrose here do Jalapeños, Birdseyes and Scotch Bonnets but no Nagas…you can get fresh ones from eBay sometimes but they’re v v pricey. Will check Tescos next time I’m near one, thanks.

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