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Homemade hot chilli sauce

February 15, 2018 by Stacey 22 Comments

sauce 26

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.

sauce 25

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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Homemade hot chilli sauce

★★★★★ 5 from 3 reviews
  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: one litre 1x
  • Category: Sauce
  • Method: Simmering
  • Cuisine: English
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Description

A bloody good all-rounder chilli sauce. The right ratio of heat to flavour.


Scale

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

  1. Blitz the chillies, onion, garlic and salt in a food processor until basically a paste.
  2. Turn out into a frying pan with the oil gently heating in it, and sweat for about 10 minutes.
  3. Add the chilli powder and sugar and cook another 10 mins.
  4. Add the tomatoes, apple cider vinegar, and apple juice and simmer 20 minutes or so
  5. 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.
  6. 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,

Did you make this recipe?

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Filed Under: Sauces / Relishes / Jams

Previous Post: « Homemade smoky-sweet barbecue sauce
Next Post: The Veggie Mama Harvest: making sauces, jams and preserves »

Reader Interactions

Comments

  1. Alison says

    February 16, 2018 at 1:04 am

    Yum! How much would this recipe make do you reckon?

    Reply
    • Stacey says

      February 16, 2018 at 5:31 pm

      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!

      Reply
      • Alison says

        February 21, 2018 at 2:03 pm

        Thanks! Going to give it a crack now

        Reply
  2. Sammie @ The Annoyed Thyroid says

    February 16, 2018 at 2:33 pm

    I love me some hot sauce. I might give this a go in the Thermomix – looks so good!

    Reply
    • Stacey says

      February 16, 2018 at 5:30 pm

      Should work a treat in there!

      Reply
  3. Kate says

    February 25, 2018 at 2:40 pm

    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?

    Reply
    • Stacey says

      March 13, 2018 at 4:34 pm

      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.

      Reply
      • Maretha says

        August 17, 2020 at 2:11 am

        I made the sauce for the first time and canned it. Is it normal that a little bit of oil is floating on the top?

        Reply
  4. Luke Jan says

    October 4, 2018 at 12:24 am

    Is this just Jamie Olivers recipe but with 2 more spoons of Chilli powder?

    Reply
    • Stacey says

      October 4, 2018 at 2:29 pm

      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!

      Reply
  5. Tracy says

    August 1, 2019 at 9:08 pm

    Wonderful recipe just made it and bottled it .lush😋

    Reply
  6. Amanda says

    August 22, 2019 at 5:05 pm

    I made the chilli sauce mine is a bit too thick how do I Thin it out a little

    Reply
    • Stacey says

      September 30, 2019 at 12:40 pm

      You could just use a little water, or some more of the apple juice if you like it sweeter.

      Reply
      • ajbwhite says

        November 5, 2019 at 11:03 pm

        if its to thick do I add water after taken of the gas or before

        Reply
        • Stacey says

          November 11, 2019 at 9:17 pm

          either way! it doesn’t really matter if you adjust it to your liking. If you find you’ve added too much water you can put it back on the gas and boil it down a little.

          Reply
  7. Anthonyjb says

    November 24, 2019 at 5:48 am

    Hi I am new to all this so I. Hope my question is not silly

    Would adding Apple or any fruit be ok is so what you use

    Thank you
    Regards. Anthonyjb

    Reply
  8. Scott says

    February 17, 2020 at 3:27 pm

    Swapped out birds eye with Carolina Reapers, adjusting ingredient amounts for what I had available and didn’t have apple juice or chili flakes. Used same method though and the results are kick you in the mouth sauce. Didn’t need the flakes, the heat is intense. Thanks for the recipe!

    ★★★★★

    Reply
    • mary shoebridge says

      March 9, 2020 at 9:05 am

      scott what did you use instead of apple juice

      Reply
  9. Michael Vass says

    February 18, 2020 at 6:53 pm

    Final stage bubbling away now. I’ll let you know how it goes 🙏

    Reply
  10. Graham Dunne says

    October 9, 2020 at 12:07 am

    Delicious! This sauce is my new girlfriend 🙂
    Thanks!

    ★★★★★

    Reply
  11. Alun McMahon says

    December 20, 2020 at 6:49 pm

    I used this recipe with habanero chillies and it was the best sauce i’ve ever made, thank you, right now i’m about to make it again using Carolina reeapers, yes i’m a sucker for punishment 🙂

    ★★★★★

    Reply

Trackbacks

  1. The Veggie Mama Harvest: making sauces, jams and preserves | Veggie Mama says:
    February 15, 2018 at 1:09 pm

    […] sauce/ketchup, and tomato relish a must. Smoky-sweet barbecue sauce, hot chilli sauce, capsicum jam/relish, (whatever you want to call it), and a sugo for that night’s pasta […]

    Reply

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