perfect chilli sauce
Take a pint bottle of tequilla. Drink about half of it. When you are well again, procure about 2 pint glasses of chillies of your liking - bird's eyes, scotch bonnets, habernos give the best economy. Open them up, leave the seeds in. Place them flat on a baking tray and roast very gently until they are dry. Hurl them in a blender (those with the little grinder attachment are best), and razz them to a powder. Then carefully add to the leftover tequilla. If you only have a regular blender, put the tequilla in it, then the peppers, and razz it to a paste. It should be fairly fluid afterwards.

Either way - be careful opening the blender. the dusts/vapours are fucking hostile.

Now you have your basic hot pepper sauce, add to it as it is used up. use whatever you have - commercial chilli powder or cayenne pepper, more rast pepppers, roast garlic, anything provided it is flavoursome and dry. Replenish fluid at the same time with any spirit of your choosing. Do not add anything with significant water in it, as this will allow it to go off. Keep the stopper or cap on when in storage.

Thereafter, just keep it going - mine's been going for several months now, and just tastes better and better. About a teaspoon will heat four curries nicely.

And don't let some drunken cunt swig from it, thinking it's still tequilla ... *shudders*
(Jack Rarebit ...We like chillies, Mon 4 Dec 2006, 0:17, Reply)