The Best Chilli Sauce You Will Ever Taste
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 my homemade chilli sauce recipe and as it’s 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. Read on to find out how to make the best chilli sauce you will ever taste.
Homemade Chilli Sauce
The Best Chilli Sauce You Will Ever Taste – The Recipe
- 2 lb hot red Locoto chilli (or other thick fleshed chillies) - halved and deseeded or other thick fleshed chillies
- 2 sweet red peppers
- 8 oz shallots - peeled and quartered
- 8 large cloves of garlic - peeled and quartered
- 1 large cooking apple unnamed Cornish variety - peeled, cored and and cut into pieces
- ½ pt water
- 3 bay leaves
- several sprigs of thyme
- ½ pt red wine vinegar + 1 tbsp
- 1 tsp sea salt.
- 2 level tsp arrowroot
- 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.
- Put the chillies, red peppers, shallots, garlic, apple, water, bay leaves and thyme into a large saucepan.
- Bring to the boil and simmer for ½ an hour.
- Add all but the tbsp of red wine vinegar and salt.
- Simmer for about another ½ hour.
- Remove bay leaves and thyme.
- Purée mixture using a hand-held blender.
- Mix the arrowroot with the reserved tbsp of red wine vinegar until blended.
Stir this into the chilli mixture along with the salt and simmer for a further 3 mins until sauce has thickened slightly and is the consistency of tomato ketchup.
- Pour into 6-8 clean smallish sterilised glass bottles and cap.
- 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.
Stored in a cool dark place, this should last for at least 18 months, but keep in fridge once opened.
Update October 2014
- Celia over at Fig Jam and Lime Cordial has made a version of this recipe you might want to look at.
- And Jac over at Tinned Tomatoes has a recipe for sweet chilli jam.