Raspberry Tabasco

Have some raspberry wine vinegar and thought it would be interesting to make a chilli sauce from it. Cool results.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 20  chili (we used 50% cayenne and 50% birdseye)
•  raspberry vinegar, to taste (raspberry wine vinegar)
•  salt, to taste

Directions

1. Slice the chillies up and place in a pot (about the size of a side dish plate).
2. Pour just enough vinegar to cover the chillies then bring to a boil for 5 minutes.
3. The vinegar should evaporate about 50%.
4. Pour a little more vinegar in so that it's just covering the chillies again, then pour the entire mixture into a processor and blend until smooth.
5. Store in a clean jar in the fridge, or vaccum seal.