500 gm chillies – fresh green/red chillies (just cut off the
stem – leave everything else intact)
10 pieces garlic cloves – peeled /crushed garlic
1/2 cup sugar
1 tbs sea salt
1/4 cup white vinegar
sunflower oil
Place the chillies, garlic, sugar & salt into a food processor and pulse
until pureed, adding sufficient vinegar to loosen
Place into a jar and cover with oil
Place lid onto jar and refrigerate.
Makes 20, depending on size
250 g YUMYUM (or Woolworths) Caramel Peanut butter
1 large egg
1 teaspoon cayenne pepper
1/4 cup white sugar
Preheat oven to 170 oC. Mix together, form balls and place on baking sheet. Press down lightly with a fork. Bake for 10 minutes. Let cool on sheet.
Recipe and photo: Alma Pretorius
Makes 24 cookies, depending on size
7 tablespoons vegetable oil
1 large egg
3 heaped teaspoons ground ginger powder
1 cup self-rising flour
1 teaspoon vanilla essence
3/4 cup brown sugar
1 teaspoon cayenne pepper
1/2 to 1 teaspoon citric acid
Preheat oven to 170 oC. Spray baking sheet. Mix all together, form balls and place on sheet (not too close, they do spread.) Bake for 12 minutes. Let cool for 5 minutes. Remove and let cool completely.
Recipe and photo: Alma Pretorius
Makes 250 ml
84 g dried, pitted, prunes
8 (or less) Birds’ eye chilies, chopped
2 teaspoons crushed garlic
2 teaspoons cumin powder
2 teaspoons coriander powder
1 heaped teaspoon prepared grain mustard
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon ginger
2 tablespoons white sugar
1 teaspoon allspice
1/4 cup water
1/2 cup vinegar
3/4 cup vegetable oil
Blitz everything together till smooth – pour into sterilized jar. Keep in fridge.
Recipe and photo: Alma Pretorius
