Super easy and healthier than boiling style! (As nutrients are more preserved.) Just freeze or eat fresh. Making this sauce is just like you bake or oven roast veggies - then use a blender stick.
I used feijoias and guavas from bach we were staying on. So amazing to use resources picked from the land. I had brought chillies I had grown - an ice cream bucket full, and bought bell peppers, garlic, onions. (Photo below shows all the beautiful ingredients that went into this oven roasted habanero chilli sauce.)
Homemade sauces taste so much better as they are fresh and didn't need preservatives to guarantee their safety long-term. This sauce tasted amazing and as roasting was easier/healthier - won't be boiling sauces anytime soon!
I just cut up and baked 3 glass trays of ingredients one after the other in the oven until you could smell their nice smell and were soft. First just chillies as had so many. Sprinkled sea salt and pepper. Then the onions and garlic. Sprinkled sea salt and pepper. Then fruit both kinds with a sprinkle of sugar over top to aid in caramellisation. If less ingredients onions garlic could go together. Wouldn't do fruit together with chillies actually.
Didn't overcook especially chillies so nutrients intact. Allowed to cool then blended. I also added the juice of two lemons. We added about 1 cup of vinegar.
THE ONLY PROBLEM was the bloody guava pips, when your teeth find them! Would remove these next time even after cooked - or not use guavas.
PS - these are guavas - hadn't used them before - wouldn't need to remove skins as they are soft, I did, but this is optional.
All chillies cored, deseeded, cut into roughly equal pieces (photo above - before cooking):
18 Thai chilli peppers mostly green a few red.
2 jalapeño chillies.
6 habanero chillies insides of flesh scraped (tamed).
5.5 bell peppers.
Coat with just enough oil and and sea salt and pepper and bake in glass oven tray on oven at 200 until well roasted.
TRAY 2 (onion garlic)
2 red onions diced
2 bunches garlic diced
Coat with just enough oil and sea salt and pepper and bake in glass oven transfer oven at 200 until soft.
After cooked, I poured in to the bowl with chillies (photo below, both chillies and onions, garlic cooked).
TRAY 3 (fruit)
Scoop out flesh 10-12 feijoas
Cut up 25 guavas.
Chop roughly, put in an oven tray with a sprinkle of sugar, bake until caramelised.
When all cooked put in same large bowl, whizz together with blend stick. Add juice of two lemons.
Add 1 cup vinegar.
Freeze or use straightaway fresh!