Anna’s Somali-Inspired Hot Chilli Sauce
(Makes 1 cup)
4 red habanero chillies
10 (50g) seedless dried dates
2 tablespoons tamarind puree
2 tablespoons olive oil
2 cloves garlic, peeled
1 teaspoon salt
Place all ingredients in a blender. Pulse until smooth.
Transfer to a small pot over low heat. Cook for 20 minutes, stirring occasionally or until hot, bubbling and combined.
Spoon into sterilised jars. Allow to cool for capping with a lid. Refrigerate once cool. Sauce will keep in the fridge for 1 to 2 weeks.
You can add a teaspoon of sugar or a squeeze of lemon to achieve balance in sweetness and acidity
Remove the seeds to reduce the heat intensity