Feelin’ Hot Hot Hot

Photo: Harris Graber

My husband has a heart of gold, the patience of Job, and a cast-iron – no, asbestos – stomach. He’s a man so in love with the hot stuff that he orders the “porn star – xxx” box at our favorite Victoria B.C. noodle bar, The Noodle Box. Embracing the challenge, I have experimented with a variety of chili recipes. The following is my favorite recipe that allows for many variations based on the level of heat desired and a variety of ingredients.* Now you, too may seek out the porn star the next time you order ‘take out,’ too.

Anyone enjoying a little kick should enjoy this recipe – varying the heat by choosing a more or less mild chili and removing the seeds if you desire a lesser heat. Asbestos esophagus not required.

Chili Sauce

Ingredients:

Chilis – this recipe is designed to be used with fresh chilis (as opposed to those of the dried or smoked variety). The number of seeds and the vein holding those seeds used in your recipe will often dictate the heat, though the removal of all seeds does not necessarily remove all heat.

Acid – This is a key element. You may use either a little vinegar or a lemon or lime (I prefer to use lemon/limes).

Salt – to taste.

Oil – I prefer extra virgin olive oil. Realistically, the flavors are so intense that the delicacy of extra-virgin can be lost, however, I find the silky quality that extra-virgin brings to this recipe to be a nice addition (needless to say, you don’t need anything expensive here).

Garlic – Again, this is critical. You may vary the amount you use, but don’t skip this ingredient.

Ginger – Adding this ingredient will truly transform your chili from good to great. I use fresh ginger – though I realize that for many, fresh ginger is something that may not be something you keep in your pantry on a regular basis. My mom, Val (yes, this is Trifle and Apple Tart Val introduced to you regular readers to Sheri’s earlier blogs) taught me a fantastic way to keep fresh ginger in my pantry and avoid the shriveled fingers that inevitably result when I buy ginger and don’t use it fast enough. We peal and slice the ginger, in chunks or slivers, and put them in a bottle covered in dry Sherry (the cheaper stuff will do). I use this bottled ginger in all recipes that call for some – just give it a rinse and I dare you to tell me you can tell the difference between this and fresh when cooked.

Sugar – I think a little sugar is a nice addition. I prefer to use a little brown sugar – start with a ¼ to ½ tsp depending on the amount you’re making, but feel free to add more to taste. I do think that an orange or grapefruit could be an interesting acid to add to this – which has a greater sugar content than lemon or limes, so you might want to skip this ingredient if you choose a sweeter citrus here. Again – play around with this, don’t hold back.

Technique:

The proportions vary depending on how much you want to make. I generally use approximately 4 cups of rough chopped chilis to 4-5 cloves of garlic and 2 teaspoons of ginger. But mix it up, these proportions are estimates, I don’t follow the recipe to any exactness.

Lightly sauté the chilis, garlic and ginger in olive oil (be generous, but realize you’ll be adding more later, so there’s no hard and fast rule here). Cook for approximately 10 minutes, though it can be cooked longer. The longer you cook it, the smoother the mixture will be. I prefer a more fresh tasting chili, hence the shorter cooking time. But experiment with this step. You can’t go wrong.

Put this entire mixture into your food processor with more oil (at least ½ a cup – but really it’s to taste), salt (at least a ½ teaspoon – but again, to taste), and the acid of your choice. I prefer a less vinegary chili, but go for it if you like it. I prefer the juice of a ½ to a whole lime or lemon, again to taste. You can add the acid (and the salt) at any stage.

Blend in your food processor to the desired consistency. Let this be a recipe you play with – don’t feel constrained by proportions. Enjoy!

*Be aware that chilis vary in heat, even if you take out all the seeds and veins. So, be careful as you prepare this if you, or someone at your table, is sensitive to the heat.