Makes 350 – 400ml (2 Cups)
Blend/liquefy the Tomatoes, 1/2 Large Onion, Cayenne pepper, sugar, Worcestershire sauce and garlic paste. At this point I would normally tell you to taste the mix but it’s hard to gauge the final taste of this mixture before its been cooked. If you like add in extra Cayenne pepper and garlic for taste but don’t leave any out as you’ll need a strong tasting sauce to compete with the extract.
Add the vinegar into the COLD pot with the other ingredients.
Cook the ingredients for 20 minutes with the lid on the pot. Use a very low setting and boil the sauce at a slow rate. Strain through a sieve and after the 20 minutes is up carefully lift the lid and sprinkle in the maizena.
Now remove the lid and boil for up to 40 minutes. Make sure all of the windows and doors are open in the house to let in some fresh air.
To test if the sauce is ready to bottle, remove a teaspoon of the sauce and empty onto a plate. If a large amount of clear liquid drains from the sides of the sauce it isn’t ready. If only a small ring of clear liquid is visible then the sauce has been reduced enough. Keep in mind its a dipping sauce and also that when it cools down it will thicken a bit.
Bottle up in sterilized glass bottles, be very careful but also be sure that the sauce is extremely hot. This will help reduce the chances of the Hot Sauce spoiling in storage.
Posted by Glenda Labuschagne
