Criminal Sauce

I have been trying to find a good name for this sauce for a long time. As I happened upon it one evening in France, it has always had a French name - la sauce d'enfer (the sauce from hell) la sauce assassin (not necessary to translate that one).  But now we're here in England, I guess it needs an English name.  After a brief discussion this evening, it seems that "criminal sauce" fits the bill.  So what's in it, you ask?

Well, chillies, pretty obviously.  Five of those little hot ones, chopped into very small pieces.  I wear a latex glove for that part of the operation, because at some point later in the evening, sod's law says I am going to rub my eye for some reason or other.  Even if you've washed your hands quite methodically two or three times since the chilli-chopping, you'll still notice the effect.  And yes, peeing is eye-watering too...  One tomato, half an onion, a clove of garlic, all chopped as small as you can without shredding your fingers.   Salt, black pepper, a bit of oregano, balsamic vinegar, worcestershire sauce, tomato purée, a little water and some toasted sesame oil.  It's not cooked, but it helps to leave it to one side for an hour or two before you eat it, so as to let the flavours mingle.  The more oil you put in, the less the chilli gets to you, so of you want it really hot, just one teaspoon of oil does it.

I've always been a fan of chillies.  The capsaicin they contain has some good health qualities in my book, but not only that, it also makes you feel good due to the endorphin production. 

I made this sauce this evening to go with a vegetarian chilli, rice and a creme fraiche / cucumber / lemon juice cooler.  And now I'm sitting here with that pleasant sensation that only a good dose of chilli brings.  Or is it that empty third bottle of Beck's that did it...?