Hot chili for the cold winter

I have a work colleague from Haiti, Yvonne who makes the best chili sauce according to my London-based, chili lover son, Cholo. She buys all the different kinds of chili she can find in Skärholmen market- a suburb in Stockholm where one can buy exotic food ingredients for very reasonable prices. Yvonne has not revealed the secret of her chili sauce. She chops all these different chili fruits, boil them with vinegar, seasoning, sugar, salt, and vegetable oil. Could be some hidden ingredients I don't know.

However, I found two good recipes for making chili paste and marinated chili. For the chili paste, use the Mexican chili fruit that has a herbal and earthy taste. Use around 20g dried chili fruit and let boil for an hour. Mix with couple of spoonful raps oil or better yet, olive oil. Let cool and keep in a jar stored in the fridge. As for the marinated chili, use several kinds. Wash in running water and chop them into small pieces. Put in a pan with one deciliter apple vinegar, 1 dcl.water, one tsp. sugar and 1 tsp salt. Store in a jar with tight lock.

Use the chili paste/sauce for stews and other adventurous food mixes. I meet some people at my son Luis wedding in June, who cannot do without chili sauce. It was very handy that I bought four bottles of Yvonne's still undiscovered chili sauce marvel. One bottle went to Hongklong with Sarni and Toshi and earlier, another went to London with Cholo. And now that autumn is here, I must keep my kitchen warm and cozy with hot stews and chili. As all my friends know, the kitchen is my favorite part of the house.