Naga Pepper Sauce – Cobra Toxin

Soak the dried chilies in warm water. Sterilize jars/bottles and lids in boiling hot water.

Clean the onions, carrots, tomatoes, garlic and persimmons, cut them into pieces and grind them in a food processor.

Place in a saucepan and cook, stirring throughout. Add vinegar, honey, juice of one lemon and spices and continue to simmer on low heat. Season to taste with salt and freshly ground pepper.

Then crush the soaked chilies with seeds and giblets and add to the sauce form. Bring to a boil again and fill hot into the jars. Close them and let them cool down.

Info: Naga Morich chilies come from Bangladesh and are ultra hot. They are hard to get here and you can substitute them with habaneros or other hot chilies. It is advisable to use rubber gloves when handling chilies.

Tip: Stock up on a variety of high-quality spices – it pays off!

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