Homemade chilli sauce

Homemade chilli sauce

By
From
The Art Of The Larder
Makes
500 ml
Photographer
Mike Lusmore

Remove the seeds from the chilli as you prepare this sauce if you want to reduce the heat. Equally, for a green chilli sauce, you can use green chillies and green peppers.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
250g fresh red chillies, roughly sliced
200g red peppers, roughly chopped
7 garlic cloves, peeled and left whole
80ml cider vinegar, white wine vinegar or white rice vinegar
2 tablespoons tomato purée
or 1/2 x 400g tin of tomatoes, (about 200g)
4 tablespoons light brown or caster sugar
1-3 tablespoons fish sauce, (according to your taste)

Method

  1. Blend all the ingredients until smooth.
  2. In a saucepan over a high heat, bring the sauce to the boil. Reduce to a simmer and cook for 10–15 minutes, until you have the thickness you’d like. Taste and adjust, balancing the flavour with additional vinegar, sugar or some salt where necessary.
  3. Take off the heat and cool
  4. Transfer the chilli sauce to a clean jar or bottle. Stored in the fridge, it will keep for up to 2 weeks.
Tags:
Back to top

Recipes

No results found
No more results

Books

No results found
No more results

Authors

No results found
No more results

Collections

No results found
No more results

Store

No results found
No more results

The Feed

No results found
No more results
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again