Chilli sauce got a little out of control

So this time, I picked 16 kg of late, red jalapeño from Penray Gardens, fire-roasted it, and smoked it.

Along with several kilos of tomatoes and red bell peppers, this was a huge amount of ingredients. Luckily I had help from Shadley, Andrew and Tara in picking, roasting, smoking, chopping, stirring and tasting duties, and a fun time was had by all.

This all went in the pot with much the same recipe as last year (see my previous post). This time I made up a label in Inkscape using some nifty fonts from Font Squirrel, based on a 1920s French wine label.

16 kg red jalapeño from Penray Gardens.

In the Bredenkamp smoker; mine was too puny for the job.

Into the pot, with the onions…

with raisins simmered in vinegar

and several litres of vinegar and lime juice

Batch 2 being made with additional passata.

Labels inspired by a 1920s French wine label

Evil, evil bhut jolokia sauce batch, made from just bhut jolokia chillies.

12 litres (2½ gallons) of hot jalapeño sauce.

Finished!