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Chilli Sauce

Homemade Chilli Sauce

The best chilli sauce you will ever taste. A medium hot chilli sauce, flavoured and sweetened with red peppers.
Course Jams, Chutneys etc
Cuisine British
Keywords chilli sauce, red peppers, hot sauce, chillies, ketchup,
Prep Time 1 hour
Cook Time 1 hour
Heat processing 20 minutes
Total Time 2 hours
Servings 8 150ml bottles

Ingredients

  • 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

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 along with the salt 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.

Recipe Notes

Stored in a cool dark place, this should last for at least 18 months, but keep in fridge once opened.