Bhutanese chili sauce = very HOT

I haven’t been writing this blog for a while now, but got new motivation when I heard that someone was actually following this blog and making these recipes?! Thank you for that 🙂

Bhutanese chili sauce

My husband brought me dried chilies from Bhutan. (What a lucky guy to go to places like that!)  They have been waiting for some time for me to find out what exactly needs to be done to use them. I have a Mexican cook book called Mexican food made simple by Thomasina Miers, and there is a recipe called Chipotles en adobo. Basically it is a chili sauce made from dried chilies, and not a sauce you would eat right away, but a sauce you would add little bit when you cook. Especially with these Bhutanese chilies.. they are SO HOT.

Basically I washed the chilis first, then opened them to remove all the seeds inside. Then boiled them in hot water for about 30 minutes. Then pureed it in my smoothie maker with onions, garlic, spices, vinegar.. and now I have a lot of very hot chili sauce, which will undoubtedly last for a very long time!

You should try this recipe, even with “normal” chilis that are not Bhutanese, because after making chili sauce, I use it a lot in my cooking, and you only need a tea-spoon.

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