The Best Chilli Sauce You Will Ever Taste

Chilli Sauce

Gifts, Preserves | 11th November 2009 | By

I know, I know. What’s this got to do with chocolate I hear you ask? Well to be honest very little, other than chilli and chocolate come from the same part of the world and as Kath The Ordinary Cook pointed out, they do go very well together. I was recently asked for this recipe and as it is one of my own and very dear to my heart I have decided to go against my own rules and put it on my chocolate blog.

Locoto Chillies
 
We grow Alberto’s Locoto which are hardier than most and we grow them outdoors. They are particularly good for making chilli sauce as they are large and thick fleshed. Unfortunately we didn’t manage to get them ripe this year so we picked them green and have been waiting for them to ripen in our not so warm house. Today was the day we could wait no longer and luckily many of them were nice and red.
 
My chief taster helped out a bit with this one, he got the fun job of deseeding all the chillies!
 
Chilli Sauce
 
You can make this sauce milder by using more red peppers and less chillies. The red peppers give the sauce a wonderful colour and help to flavour it. The quantities I have used make for a light ketchup type consistency, but you can make it thicker or runnier by adding more or less arrowroot. I’ve also made a runnier version of this sauce using our yellow Fatalii chillies and yellow sweet peppers – it worked well but was very very hot so we only use it for cooking. My tongue is now burning from tasting the sauce – not the hottest sauce in the world, but you generally don’t need a great deal of it! In my humble opinion, this is the best chilli sauce ever – good and hot, but also flavoursome. 
 
Homemade Chilli Sauce
Yields 8
The best chilli sauce you will ever taste. A medium hot chilli sauce, flavoured and sweetened with red peppers.
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Ingredients
  1. 2 lb hot red Locoto chilli - halved and deseeded (or other thick fleshed chillies)
  2. 2 sweet red peppers
  3. 8oz shallots - peeled and quartered
  4. 8 large cloves of garlic - peeled and quartered
  5. 1 large cooking apple (unnamed Cornish variety) - peeled, cored and and cut into pieces
  6. ½ pt water
  7. 3 bay leaves
  8. several sprigs of thyme
  9. ½ pt red wine vinegar + 1 tbsp
  10. 1 tsp sea salt.
  11. 2 level tsp arrowroot
Instructions
  1. Skin the red peppers by grilling them until the skins are black and blistered then put them in a plastic bag for 5 mins before removing the skins - it's still messy but a lot easier to skin this way.
  2. Put the chillies, red peppers, shallots, garlic, apple, water, bay leaves and thyme into a large saucepan.
  3. Bring to the boil and simmer for ½ an hour.
  4. Add all but the tbsp of red wine vinegar and salt.
  5. Simmer for about another ½ hour.
  6. Remove bay leaves and thyme.
  7. Purée mixture using a hand-held blender.
  8. Mix the arrowroot with the reserved tbsp of red wine vinegar until blended.
  9. Stir this into the chilli mixture and simmer for a further 3 mins until sauce has thickened slightly and is the consistency of tomato ketchup.
  10. Pour into 6-8 clean smallish sterilised glass bottles and cap.
  11. Heat process by placing bottles into a large saucepan filled with enough water so that bottles are ¾ covered. Bring water up to boiling point and simmer for 20 mins.
Notes
  1. Stored in a cool dark place, this should last for at least 18 months.
Tin and Thyme http://tinandthyme.uk/
Update October 2014
The quantities given make 6-8 bottles depending on size. The photographs are for a much larger batch I recently made with a friend.
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Comments

  1. Leave a Reply

    Kath
    11th November 2009

    Brilliant, thanks Choclette, I will show this to my husband and hint at trying to grow Alberto’s Locoto next year, they sound good. The sauce sounds very good, we still have a pile of our chillies left so will try to find the time to give this a go. Thank you for making an exception to post this on your lovely blog.
    Kath

  2. Leave a Reply

    Lucie
    12th November 2009

    oooo what a great idea, this would make a great gift.

  3. Leave a Reply

    Hapi
    15th November 2009

    hello… hapi blogging… have a nice day! just visiting here….

  4. Leave a Reply

    MaryMoh
    28th November 2009

    wow….beautiful colour of chili sauce. I would love it mixed into fried noodles…mmm… or as dipping for vegetable fritters. Thanks for sharing

  5. Leave a Reply

    Choclette
    6th December 2009

    Thanks for taking a look MaryMoh – the sauce is quite a hot one but now I’ve got used to it I sometimes have it on my toast for breakfast. I love the colour too – although the chillies are red, it’s the red pepper that really gives it such a beautiful shade of orangey red.

  6. Leave a Reply

    figjamandlimecordial
    29th January 2010

    That looks WONDERFUL! The colour reminds me of those fabulously hot peri peri sauces we get from the Portugese chicken restaurants. Thanks for the link, Choclette, I’ll bookmark this for when our chilli bush really starts producing.

    Cheers, Celia

  7. Leave a Reply

    Celia @ Fig Jam and Lime Cordial
    21st April 2010

    Choclette, I’ve just made five bottles of this sauce – it’s a wonderful recipe, thank you! I used two apples instead of one, and quite different chillies – will get it up on my blog soon. Thanks again! Celia

  8. Leave a Reply

    Choclette
    22nd April 2010

    Oh wonderful stuff Celia – I’m so glad someone else is trying this recipe out. Look forward to reading your post soon.

  9. Leave a Reply

    Gill the Painter
    25th April 2010

    Ah, I’ve just made your chilli sauce recipe too just after you Celia, using red fresno peppers.

    It’s delicious!
    I haven’t been able to seal my jars so it will live in the fridge as long as it lasts.

    Mine’s a thick ketchup consistency – which yielded about 500-600mil at a guess.

    A very pleasant pepper blend you’ve given us there – minus the adult kick-ass burn. Nice one, and thank you. Gill.

  10. Leave a Reply

    Choclette
    26th April 2010

    Gill – thank you for letting me know. I’m really pleased folk are making this sauce. You’re photograph is great – love the bottle and I so love the colour. I think consistency depends on the type of chilli. The normal chillies I use makes a ketchup type of sauce where as when I’ve done it with our Fatalii (hot whew) which are thin skinned it came out as a much thinner sauce.

  11. Leave a Reply

    Gill the Painter
    26th April 2010

    My attempt also had 1 bell and 2 red italian peppers in there, so quite a bit of pulp.
    & my apples went quite sticky, I think they aided it too.

    If I’d used smaller hotter beasties, I’d have needed to thicken it, Choclette.

    My husband is under orders not to use it all up in his salmon fishcakes!

  12. Leave a Reply

    Dee Johnson
    22nd February 2013

    We love chilli sauce in this family so this is a recipe i will sure be trying. I think i would add a few chillies but not 2Lb lol, think that could be over kill for the kids.

  13. Leave a Reply

    Judith Luscombe
    15th August 2013

    Albertos Locoto chillies, have never heard of these but this recipe sounds fab, I love all my stirfries spiced up with some chilli sauce.

  14. Leave a Reply

    Abhilasha
    21st August 2015

    I have a taste bud for hot n spicy stuff and this looks like THE thing.. Awesome..

  15. Leave a Reply

    Chris
    21st August 2015

    That Sauce Looks lovely. I have quite a few chillies at home, but I guess they still won’t be enough. I have to many different versions and then maybe a drop of the sauce could kill you … nah, maybe not, but I reckon it would be very very hot.

    • Leave a Reply

      Choclette
      21st August 2015

      Ah the beauty of this sauce Chris is that you can substitute as many sweet red peppers as you like for hot chillies.

  16. Leave a Reply

    Roy
    21st August 2015

    That is such a lovely colour..would love to make my own chilli sauce 🙂

  17. Leave a Reply

    Chris @ SimpleFood365
    21st August 2015

    I love hot sauces and chili sauces. This sounds so good. I have never tried making it at home but this has inspired me!

    • Leave a Reply

      Choclette
      22nd August 2015

      Oh let me know if you give it a go Chris. The beauty of this one is that you can make it as hot as you like.

  18. Leave a Reply

    Byron Thomas
    22nd August 2015

    That’s fantastic! I love making large batches of preserves. And those bottles are super cute!

  19. Leave a Reply

    Diane
    23rd August 2015

    I’m waist deep in red peppers right now! This sauce is looking like a way to use them up. I made a sauce with them yesterday using just the peppers and tomatoes. That was spicy since I left the seeds in. Maybe i’ll give this a goand see what happens. Thanks!

    • Leave a Reply

      Choclette
      23rd August 2015

      What a fortunate position to be in Diane. Love the idea of being waist deep in red peppers. Hope you get on well with it 🙂

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