Six years after Tom’s sauce, four years after moving to Portugal, one very involved hydroponic build later, this year I’m making batches using onlly chillies grown in the garden. No market-bought chillies, no online mash. Every mg of capsaicin in these products will come off the towers myself. And there’s a lot of chillis, a good basket every week, so I’ll have the chance to experiment more.
It’s a grab-bag batch on purpose: whatever’s ripe, chocolate habaneros, red and yellow Scotch Bonnets, Ajis, Big Jims, a mystery self-seeded variety I’m just calling Yellow Black, all going in together along with Algarvian mangoes, garlic, ginger, lemongrass from the terrace, kaffir lime leaves, lime zest, local Algarve honey and white miso, the same backbone as Honey Monster.
I’ll be doing a few batches, and am going to experiment with some chilli salt too.
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