Stephanie sent in her recipe for hot sauce, an adaptation of a sauce in Jamie Oliver’s cookbook, Jamie’s America.

Recipe
Ingredients  (for a 350 ml bottle):
- 2 medium onions, peeled
- 2 cloves of garlic
- 12 fresh red chillies, stalks cut off (I used 3 mustard habaneros and 3 red thai chillies)
- olive oil
- 2 teaspoons chilli powder (I use extra hot chilli powder)
- 6 tomatoes, chopped
- 150 ml cider vinegar (half terragon vinegar, half red wine vinegar)
- 2 tablespoons golden caster sugar (dark brown sugar)
- 250 ml apple juice
- sea salt and freshly ground black pepper 

Jamie’s explanation:
Blitz your onions, garlic and chillies in a liquidizer or food processor, or chop them up roughly. Heat a good lug of omive oil in a large friyng pan and gently fry the onions, garlic and chillies on a low heat for around 10 minutes, until softened but not coloured. Add your chilli powder and fry further 1-2 minutes. Add the tomatoes, vinegar, sugar, apple juice, 100 ml of water and a good pinch of salt and pepper. Bring to the boil, then reduce to a low heat and simmer for around 10 to 15 minutes, stirring occasionally. You want it to be a pouring consistency and not too thick, so add a splash of water to help it along.

Allow your chilli sauce to cool, then blitz until smooth. Pass twice trough a fine sieve to get a lovely smooth consistency, then have a taste, adjust the seasoning and add a splpash more vinegar if needed. If you’re going to use your sauce quickly you can just put it into the fridge in a bowl and you’ll have a bout a week to use it up. If you want to keep it for longer, simply divide your sterilized jars or bottles and store it in a cool dark place until you need it.

Looks delicious! I wouldn’t mind a bottle of that. Definitely a recipe to keep in mind when the weather warms up.