Volcanic Mexican Chilli Sauce

This isn’t mine – it was created by the wonderful Thomasina Miers. It’s the amazingly hot yellow sauce that comes on the table at her Wahaca restaurants. It’s extremely hot so it’s for dabbing rather than spreading or smearing. It will make you cry – whether because it’s so beautiful or so hot depends on your tolerance. 

2 Tbs oil

1 onion chopped

2 cloves garlic chopped

3 carrots diced

1 tsp ground coriander

500ml water

2 (or more) Scotch bonnet chillies (choosing yellow ones would be good here)

200ml white wine vinegar

1 heaped tsp honey

1 tsp salt

½ tsp dried oregano 

Sweat the onions and carrot for a bit. Add the garlic and coriander. Pretty easy so far! Add the water when the onion is translucent. I’ve tried scaling this recipe up and always get the amount of water wrong so am sticking to making this one jar at a time for now. 

We haven’t talked about music for cooking to yet – I think something like a Requiem. I know Wagner will click with me eventually, and that might be perfect in time. But for now, a requiem: Faure, Mozart, Brahms, Verdi – up to you. Listening at high volumes will help this no end.

Carrots are tough old things so when they are soft, it’s cooked. Add the rest of the ingredients. Blend. If it’s not as thick as ketchup or mayonnaise, reduce in the pan.

Bottle it up in a sterilised jar – don’t keep for too long – this one has some kick and won’t appreciate mellowing with age. Unusually this recipe hasn’t mentioned boys as recipients – it’s a secret and personal pleasure. If you do meet a chilli-head this will intrigue him. It’s hot but has a certain depth he won’t get to the bottom of. Same as you hope he’ll think of you really.