Tonight's very quick and easy dinner:
Stir-fried home-made Mexican chorizo from the freezer and runner beans from the garden …
… tossed with ramen noodles …
… and some of my home-made hot sauce:
See the cute label? I'm geeky, I make self adhesive labels for all my preserves. And I have a strange, semi-autistic obsession about things matching, so all my jars and bottles are bought ones and match each other. All my clothes-pegs are the same as each other too, otherwise I waste far too much time making sure every bit of clothing has matching pegs when I hang them out.
Recipe for hot barbecue sauce
No Smoke Without …
2 - 3 kg tomatoes (approx) quartered
2 big onions chopped
6 cloves garlic chopped
3 heaped tablespoons treacle or molasses
2 handfuls sultanas
200ml Worcestershire Sauce
6 big dried (or not) Habañera (Scotch Bonnet) chilis, stalks removed, seeds left in, ripped to bits
2 teaspoons cayenne powder
3 tablespoons liquid smoke
1/2 cup brown sugar
1/2 cup malt vinegar
2 tablespoons salt
Pair of rubber gloves; put them on before ripping the chilis to bits. This will save you any amount of grief if you get itchy eyes within the next couple of days. Or if you are a person of the male persuasion and need to empty your bladder.
Put everything into a preserving pan or large pot.
Bring to boil, then simmer until everything is very mushy.
Put it all through a Mouli (food mill) or press through a colander or coarse sieve.
Discard the stuff that didn't get through - skins etc. There shouldn't be very much because you have been very thorough in your sieving.
Whizz the pulp in a blender until it is smooth.
Return to cleaned preserving pan or pot, bring to boil, simmer for as long as it takes to reduce the sauce to a nice thick consistency. Taste it, and adjust salt, sugar and vinegar.
Leave it until the next day and taste again (when your tongue has recovered) adjust again if necessary.
Bring to boil and bottle in hot sterilised bottles.