Hell's kitchen

With the wedding rapidly approaching I decided it was time to harvest the chillies and make some sauces and chutneys to give away.  Despite the meagre harvest from my own chilli collection, my culinary efforts were boosted by donations from our families' greenhouses to give me enough raw material for all the chilli goodies I had in mind

To start with, wash and top all the chillies you can get hold of...

Half a kilo of scorching Padrons went into the sauce. 

A quick blitz in the processor and then sweat down with onions and garlic 

And the finished product - a scalding, but fresh, chilli sauce named Quemalengua

Next up was the green chilli jam - 'Swamp Thing'

Oven roasted chillies for the chutney.

I named this concoction 'Forest Fire'

The results of a weekend in the kitchen.

And, of course, once the sauces were made I had to design some labels.  I've got some sticky-backed printer paper on order so once that arrives I can print out the labels and affix them to the jam jars and bottles.