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Wild Hot Sauce Recipe

100g watercress
70g of Nasturtium leaves
1 large red chilli, seeds left in
2 cloves of garlic (can use wild garlic if in season)
2 tsp of salt
4 tbsp honey
200ml white wine vinegar
4 tbsp of linseeds

To begin, slice the red chilli and mince the garlic (if using wild garlic this can go in whole). Add all of the ingredients to a blender except from the linseeds. Pulse until it is all well combined, and a sauce consistency is achieved. You still want a slight texture from the leaves. Once blended stir through the linseeds and place into a jar.

Can be used straight away but tastes better if left for at least 24 hours.