Too Hot to Handle

INTRODUCTION

This strawberry guava hot sauce is amazing with tacos, loco moco, fried rice, stir fry or just about anything you’d normally add hot sauce to. You can adjust the heat of the hot sauce by halving the amount of chili peppers, or less.

INGREDIENTS

40 fresh strawberry guava, seeds removed

70 Hawaiian chili peppers

2 ghost peppers

1 cup dehydrated star fruit

2 cloves of garlic, smashed

1 inch knob of ginger, thinly sliced

1 red bell pepper roughly chopped, seeds removed

juice of 1 lime

½ white or yellow onion

2 ½ cups white vinegar

2 tbsp honey

1 tbsp salt

STEP 1

Wash chili peppers, remove stems and seeds.

STEP 2

Wash and cut the guavas in half, removing seeds by scooping out with a spoon.

STEP 3

Add processed chili peppers and guavas to a saucepan, along with the vinegar, star fruit, garlic, ginger, red pepper, onion and salt. Cover with lid and bring to a boil, then reduce to a very gentle simmer. Simmer for about 30 minutes with the lid slightly ajar.