Ingredients:

4x good quality pork sausages
4x bread rolls or demi baguette
4x handfuls crushed tortilla chips
Sliced green jalapeños, cheddar cheese and sour cream to taste

Hot chilli sauce ingredients:

4x dried ghost peppers (Naga Bhut Jolokia)
8x fresh scotch bonnet chillies, halved
3x fresh tomatoes, diced
3x tbsp tomato purée
2x medium white onions, diced
6x cloves garlic, sliced
2x tsp smoked paprika
2x tsp white wine vinegar
8x tbsp vegetable oil
1x tbsp water
2x tbsp sugar
1x tsp salt

Method

First, make your hot chilli sauce. In a non-stick saucepan, add the vegetable oil, onions, scotch bonnets and garlic. Place over a low heat and fry for 10 minutes until lightly browned.

Add the chopped tomatoes, tomato purée, smoked paprika and water to the pan. Stirring regularly, cook down with a lid on for 25 minutes until the tomatoes have broken down.

While the tomatoes are cooking down, add the dried chillies to a bowl of boiling water to rehydrate.

When the tomato mixture has cooked, transfer it to a blender.

Add the vinegar, salt and sugar to the blender, followed by the rehydrated chillies.

Blend for one minute to make a smooth sauce.

Do this with a window open, and using a trustworthy blender with a securely fitting lid. This isn’t the kind of sauce you want uncontrollably sprayed on you or your kitchen!

Taste for salt, sugar and vinegar levels, then allow to cool and serve.

Next comes the easy part, of assembling your filling. Cook your sausages and place in the halved baguettes.

Top with the homemade chilli sauce, followed by sliced jalapeños, crushed tortillas chips and grated cheese, and finish with sour cream.