This hot chilli sauce variation sauce has a distinct bite and a wonderfully tangy aftertaste it will be a welcome addition to any barbeque.  If wild heat is not for you then substitute the habanero chilli for a milder variety.





Ingredients

• 8 habanero chilli's (de-seeded)
• 1 red capsicum (de-seeded and sliced) 
• 1 large onion finely chopped
• juice of 1 lime
• 10 large ripe tomatoes
• 6 cloves garlic ( unpeeled )
• olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons balsamic vinegar
• rock salt
• 1 tablespoon brown sugar

Method

1. Place tomatoes, garlic and capsicum in a roasting pan, drizzle with olive oil and throw in a sprinkling of rock salt. Oven roast in a pre-heated 180°C oven for 30 minutes or until tomatoes are soft and slightly charred.  Puree in a bowl and set aside.
2. In a heavy bottomed saucepan, saute onions in oil till soft then add the pureed tomato mix, sugar, vinegar and lime juice. Simmer until thick, stirring occasionally.  
3. Puree again until smooth then allow to cool before straining through a sieve to remove excess pulp.