Cayenne and Sweet Onion Hot Sauce8 large (15 cm, 8 in) ripe red cayenne peppers, roasted over a flame (or in an oven)
3 medium onions, baked in their skins at 120 °C (250 °F) for 1 hour.
40 g brown sugar (5 tsp)
25 ml apple cider vinegar
a splash of orange juice or a little zest
a little salt
Scrape the blackened skin from the cayennes, though be careful not to lose too much flesh. Strip away seeds and cords if you want to tame the heat a bit.
Peel the onions, leaving only the browned flesh.
Run the whole pile through the food processor.
If you want to preserve for a longer term, add 2g citric acid, and omit the orange juice.