One staple food that I cannot live without is my chili conserve. Besides the fact that I love spicy foods, this conserve is more than just that. I use it to substitute sauces with and as you will see in many of my recipe photos, I can't live without it. I put it on basically everything. This recipe is my lifesaver in many ways.
A lot of people can't live without tomato sauce and unless you make it from scratch, the store bought sauce is really nasty stuff for our digestive system. I like to make my own marinara sauce as well but I always have my chili conserve in the fridge on hand because it lasts for months, so it's easier for me to top my food with this than anything else.
In a way this conserve is like fermenting food and has a six month fridge lifespan, so I always make a few jars of it and it keeps me happy for months. It's up to you how spicy you want it depending on what chillies you want to use.
I use mostly birds eye chillies or even just the simple chillies shown in the photo above for a milder consistency and burn. Either way, this recipe rocks and I'm very lucky to have wonderful Sri Lankan friends who have taught me a lot about curry, chili and all things spicy.
This conserve is also a great way to make your curry hotter after you have fed the family who may not like it as hot as you do.