Selinda Chilli Sauce

This simple chilli sauce is a good accompaniment to many dishes – soup, casserole, stir-fry or a dash in your fruit salad.



This recipe is compliments of the chef at“Motswiri”, a walking and riding safari camp on the banks of the Selinda Spillway in Botswana, at which Alastair and I stayed a few years ago now. It was a condiment on the table along with the salt, pepper and various other sauces. Being very keen on spicy food, I was immediately ‘hooked’.

It is simply prepared by combining two ingredients, sherry and chilli; no cooking is required. Before use it should be stored for a minimum of two weeks, allowing the chilli essence to be absorbed into the sherry. The intensity of the chilli will further increase with time.

I have found this sauce invaluable when cooking for people whose spice tolerance varies. I generally mildly spice my dishes where spice is called for; and then individuals can add chilli to their taste.


Diets for which Selinda Chilli Sauce are suitable:

Diabetic, Dairy Free, Egg Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Paleo, Raw, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Serves: 500 ml

500ml (2 cups) dry sherry*
4+ long red chillis

Method

STERILISE a bottle for the chilli sauce. (Select an attractive bottle that is suitable to place on the table.)
WASH and dry the chillis, cutting off any long green stem.
PLACE the chillis in the bottle.
FILL the bottle with sherry and cork.
STORE for 2 weeks before use. (The chilli flavour will intensify over time.)

Serve

– Place on the table and add to soups, casseroles, salad, fruit or chocolate drink.

Notes

* Replace the sherry with any fortified wine, preferably one that is not strong in flavour.

Serve Chilli Sauce with

Parsnip Soup
Papaya Salad
Scrambled Egg

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