Hot Chilli Sauce

Indulge in the fiery delight of homemade hot chilli sauce, crafted with love in your very own kitchen. Elevate your culinary tastes with a burst of spicy flavour that adds a tantalising kick to any dish.

Prep Time 15

Cook Time 25

Total Time 40

Servings cups

Ingredients

500 g chilli peppers See Note
4 cloves garlic minced
1 small onion chopped
2 large tomatoes chopped
2 tbsp olive oil
1 tbsp vinegar
1 tsp salt
1 tsp sugar

Instructions

Remove the stems from the chilli peppers and roughly chop them. For a milder sauce, remove the seeds and membranes. For a hotter sauce, leave them intact.
500 g chilli peppers
Heat the olive oil in a saucepan over medium heat. Add the minced garlic and chopped onion, and sauté until softened and fragrant, about 3-4 minutes.
4 cloves garlic, 2 tbsp olive oil, 1 small onion
Add the chopped chilli peppers to the saucepan and cook, stirring occasionally, for another 5-7 minutes, or until the peppers begin to soften.
Stir in the chopped tomatoes and cook for an additional 5 minutes, or until they start to break down and release their juices.
2 large tomatoes
Remove the saucepan from the heat and let the mixture cool slightly. Transfer it to a blender or food processor, and blend until smooth. If desired, add additional spices like cumin, paprika, or oregano for extra flavour.
Return the blended mixture to the saucepan and stir in the vinegar, salt, and sugar. Adjust seasoning to taste. Cook the sauce over low heat for another 5-10 minutes, allowing the flavours to meld together.
1 tbsp vinegar, 1 tsp salt, 1 tsp sugar

Notes

Chilli Types: Chillies such as jalapeños, habaneros, and serranos are perfect but even normal red chillies can be hot. Adjust to your taste buds.

Storage: Once the sauce has cooled, transfer it to sterilized jars or bottles. Store in the refrigerator for up to two weeks.

Optional: additional spices such as cumin, paprika, or oregano can be added for an additional hit of flavour

Nutrition