Homemade Chilli Sauce
The best chilli sauce you will ever taste. A medium hot chilli sauce, flavoured and sweetened with red peppers.
Jams, Chutneys etc
chilli sauce, chillies, hot sauce, ketchup, red peppers
Choclette @ Tin and Thyme
hot red Locoto chilli (or other thick fleshed chillies) - halved and deseeded
or other thick fleshed chillies
sweet red peppers
shallots - peeled and quartered
large cloves of garlic - peeled and quartered
large cooking apple
unnamed Cornish variety - peeled, cored and and cut into pieces
several sprigs of thyme
red wine vinegar + 1 tbsp
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
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.
Recipe from Choclette @Tin and Thyme