A few readers have contacted me and asked for a hot chilli sauce recipe.
Chilli sauce means different things to different people in different countries. But this is what I call chilli sauce it’s one you use as a condiment on the side of a plate or on top of a meal add it to stir fries or to pasta sauce. Often people think that a chilli sauce is one that has beans and sometime meat in it and is a meal on it’s own served with nachos or rice.
Hot Chilli Sauce
Add more or less chillies and tomatoes to suit yourself then adjust the other ingredients to correspond with that. It’s not really an exact science just real a personal taste thing these are the ratios I prefer it a pretty potent mix.
500 grams (18 oz) red birdseye chillies (that’s a lot of chillies) chopped roughly
400 gram (14 oz) can of diced tomatoes
1/2 cup white sugar
1/2 cup white wine vinegar ( or just use vinegar I’ve also used apple cider vinegar as well)
Combine all the ingredients in a large saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for about 10 minutes or until the sauce thickens slightly. Remove from heat. Stand for 5 minutes.
Process mixture, in batches, until smooth. Pour into hot sterilised jars. Secure lids.
Store as you would other bottled products. Refrigerate once you open it you can freeze it if you like but make sure you leave space in the jars for expansion.
When I freeze this I usually do it in plastic containers or even in ice cube trays so I can just get a bit out when I want it. Use more or less chillies and tomatoes to adjust the heat to suit you needs. You can also scrape out the seeds and the inside fleshy stuff to reduce the heat if you want to.
Be careful chopping chillies – use gloves and don’t get them on your eyes. Also be careful when you blend or process them opening the lid can be like walking into a cloud of capsicum spray.
I think I got this recipe originally from an Australian website taste.com.au which has some really good straight forward recipies.