When you make a chili sauce you want something that will hit the right spot (and then melt right though it.)
So before we get to what to put in a chili sauce why does chili burn so much?
The stuff that gives chili peppers the ability to strip the lining from inside your mouth is capsaicin and several other related chemical thingys, collectively they are called capsaicinoids. When you eat a chili these capsaicinoids head for the pain receptors in your mouth and throat and give them a dam good kicking, that's what is responsible for you sensing your mouth is on fire. Once kicked by the capsaicinoids, these receptors send a message to your brain that something hot is doing a chemical peel to your mouth. You brain responds to this burning sensation by raising the heart rate, increasing perspiration and releasing endorphins, in other words, it has a panic attack.
The "heat" of chili peppers is measured in Scoville heat units (SHU), this is basically how much chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. In February, 2012, a test at the Chile Pepper Institute of New Mexico State University revealed that the Trinidad Moruga Scorpion had scored a Scoville rating of 2,000,000, making it not just hotter than hell but the hottest chili found on Earth.
So thats the chili lesson out of the way so now how to make a great chilli sauce, so here's what you need to get.
350g Trinidad Moruga Scorpion, roughly chopped
half a can of diced tomatoes
1/2 whisky glass of sugar (normal white stuff not the posh brown).
1/2 whiskey glass of white wine vinegar (posh stuff, not what you pour out of the pickled onion jar).
What you do.
Mix up the chilli, tomatoes, sugar and vinegar in a saucepan,bang it on full heat and bring to the boil. Turn down the heat so it goes to a Simmer, stir it around a bit every so often. Leave it to simmer like this for several minutes or until sauce thickens up a bit. Remove from heatand leave it to stand for five or so minutes.
Pour the mixture into a blender and zap it until its as smooth as you want it. Pour into jars and the jobs a gud 'en.
Refrigerate and its good for up to 3 weeks.
So get cooking and pour generously over those kebabs for the best food going, a bottle of whiskey is optional but you'd be daft to leave it out. (Larger works well for light-weight drinkers)