Homemade hot chilli sauce

  • 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


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



  • 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
  • 34 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


  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,