- 200 gm long red fresno chillies or long red chillies (see note)
- 200 gm onions, halved
- 1 litre (4 cups) white vinegar
- 100 gm sea salt
- 100 gm garlic cloves (about 20)
- 250 gm oak food-grade woodchips (never use chunks or pellets)
- 100 gm unsalted butter
- 1On a barbecue with a lid, place half the chillies and half the onions, leaving enough space to house a black cast-iron pan. Place a cast-iron pan on the stovetop until ridiculously hot (around
5 minutes on full heat).
- 2Meanwhile, in a 3-litre stockpot, combine the remaining chillies and onions, vinegar, salt and garlic. Bring to a slow simmer, never allowing the mixture to boil.
- 3When the cast-iron pan is at smelting temperature, cover the bottom with at least 1cm of oak chips and leave until the chips start to smoulder and smoke (almost instantaneous) – they should never ignite. Move the pan to the barbecue very carefully, then close the barbecue lid and leave to smoke. If the chips are still smoking after a minimum of 20 minutes, let them go until finished; if they're done, place the smoked vegetables in the stockpot (which by now should have been bubbling away for 30 minutes). Simmer for a further 30 minutes, ensuring the mixture never boils. After 1 hour of total cooking, remove the stockpot from the heat. Stir in butter, then wrap the top of the hot stockpot with plastic wrap to form a seal. Leave at room temperature for 48 hours.
- 4After 2 days, blend chilli mixture until smooth enough to strain through a colander. This removes large chunks, leaving a fine pulp. Transfer to sterile bottles or airtight containers and refrigerate; the sauce will easily keep for a week or two.
Note This recipe makes about Makes about 1.2 litres. Hartsyard uses fresno chillies, which are similar to jalapeños; due to limited availability we used long red chillies instead. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.