Chilli Sauce
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5 from 2 votes

Homemade Chilli Sauce

The best chilli sauce you will ever taste. A medium hot chilli sauce, flavoured and sweetened with red peppers.
Prep Time1 hr
Cook Time1 hr
Heat processing20 mins
Total Time2 hrs
Course: Jams, Chutneys etc
Cuisine: British
Keyword: chilli sauce, chillies, hot sauce, ketchup, red peppers
Servings: 8 150ml bottles
Author: Choclette @ Tin and Thyme


  • 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.