It’s hot, it’s sweet and it’s divine with meat, eggs, in a dip, stirred into potato salad and even as a sauce for pizza. Kiwi refers, of course, to the fruit, the country, the people and our prodigious feathered friend. Mex is short for Mexican (that’s the hot bit) so it’s a mix of two cultures. Kiwi Gardener's Kristina Jensen shares this wee gem.
Kiwi Mex Hot Sauce
2kg kiwifruit, peeled and chopped into cubes
2 onions, chopped
2 cups white wine vinegar
1½ cups brown sugar
1 Tbsp salt
4 limes, juiced
5 dried chillies (I like Kashmiri ones)
3 smoked dried chillies (habeneros are my favourite)
1 heaped Tbsp mustard powder
1 tsp allspice
1 Tbsp celery seeds
1 Tbsp crushed garlic
1. Place all ingredients into heavy-bottomed pot and bring to the boil, stirring to stop the sugar burning on the bottom.
2. Turn down to a simmer and cook until sauce starts to thicken up (about an hour).
3. Whizz up with a stick mixer or in a food processor and carefully pour into sterilised glass bottles.