Awww yeah. The real deal, this one. Not so fiery you can’t taste anything for a week after, but just the right balance of hot and delicious. You want flavour in your sauce, not just death.
We made this version recently for a big sauce day (fueled by the Triple J Hottest 100), and while I’ve made chilli sauce before, this is the one we’ll be making now until forever. This chilli sauce is now my boyfriend.
I think it might have something to do with the fact we modelled it on one of Jamie Oliver’s recipes, so you can’t go too far wrong there!
So far I’ve eaten this on everything except ice cream. No word of a lie though, I’ve considered it. It would be amazing over a scoop of real vanilla…
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A bloody good all-rounder chilli sauce. The right ratio of heat to flavour.
Ingredients
- 12 red chillies, chopped (don’t deseed because this is hot chilli sauce, OK?!)
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 1 teaspoon salt
- 2 tablespoons oil
- 3-4 teaspoons chilli powder
- 2 tablespoons sugar
- 6 super-ripe plum tomatoes peeled and chopped or 440g tinned
- 150ml apple cider vinegar
- 1 cup apple juice
Instructions
- Blitz the chillies, onion, garlic and salt in a food processor until basically a paste.
- Turn out into a frying pan with the oil gently heating in it, and sweat for about 10 minutes.
- Add the chilli powder and sugar and cook another 10 mins.
- Add the tomatoes, apple cider vinegar, and apple juice and simmer 20 minutes or so
- Blend until smooth (I use a stick blender), taste for seasoning. If it’s not hot enough (yes, really), add more chilli powder. Remember when it’s eaten cold it won’t have the same flavour and can lose a bit so ensure it’s flavourful.
- Pour into hot, sterilised bottles or jars and leave to cool, preferably overnight.
Keywords: hot chilli sauce, easy chilli sauce, homemade chilli sauce, chilli sauce for canning,
Yum! How much would this recipe make do you reckon?
We ended up with about eight jars because we doubled it, but there has to be between 750ml – 1 litre of this one, depending on how thick you reduce it to. I hope that helps!
Thanks! Going to give it a crack now
I love me some hot sauce. I might give this a go in the Thermomix – looks so good!
Should work a treat in there!
Have got this amazingness bubbling away on the stove now. This is my first time making sauce though and I’m wondering how long it will keep?
I’m so sorry, I missed this! I usually can it so it will last a year, if not longer on the shelf.
If it’s not canned correctly in hot, sterilised jars, etc, I would keep them in the fridge and just keep an eye on it, but it should be right for ages. I usually keep to a general rule to eat them within three months once opened.
Is this just Jamie Olivers recipe but with 2 more spoons of Chilli powder?
Yes – I did say we modelled it on his recipe in the post. We use regular apple juice though, not cloudy. and sometimes we use tinned tomatoes. Some jalapenos or a few extra red chillies are good too. The hotter the better I say!