Homemade Chilli Sauce

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5 from 7 votes

The best chilli sauce you will ever taste. A medium hot chilli sauce, flavoured and sweetened with red peppers.

Prep Time1

Cook Time1

Heat processing20

Total Time2

Course: Jams, Chutneys etc

Cuisine: British

Keyword: chilli sauce, chillies, hot sauce, ketchup, red peppers

Servings: 150ml bottles

Calories: 95kcal

Author: Choclette @ Tin and Thyme

Ingredients

2 lb hot red Locoto chilli or other thick fleshed chillies - halved and deseeded
2 sweet red peppers
8 oz shallots peeled and quartered
8 cloves garlic large - peeled and quartered
1 large cooking apple unnamed Cornish variety - peeled, cored and and cut into pieces
½ pt water
3 bay leaves
8 sprig fresh thyme
½ pt red wine vinegar + 1 tbsp
1 tsp sea salt
2 tsp arrowroot

Instructions

Skin the red peppers by grilling them until the skins are black and blistered then put them in a plastic bag for 5 minutes to steam before removing the skins - it's still messy but a lot easier to skin this way.
2 sweet red peppers
Put the chillies, red peppers, shallots, garlic, apple, water, bay leaves and thyme into a large saucepan.
2 lb hot red Locoto chilli, 8 oz shallots, 8 cloves garlic, 1 large cooking apple, ½ pt water, 3 bay leaves, 8 sprig fresh thyme
Bring to the boil and simmer for ½ an hour.
Add all but the tbsp of red wine vinegar and salt.
½ pt red wine vinegar, 1 tsp sea 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.
2 tsp arrowroot
Stir this into the chilli mixture along with the salt and simmer for a further 3 minutes until the sauce has thickened slightly and is the consistency of tomato ketchup.
Pour into 6-8 clean smallish sterilised glass bottles and cap. Leave an inch (2.5 cm) at the top as the sauce will expand whilst it's being heat processed.
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 minutes.

Notes

Makes 8 x 150 ml bottles. Although I now use wide necked bottles as it's easier to get the sauce out. If the neck is too narrow the sauce can get stuck.

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

Please note: calories and other nutritional information are per bottle. They're approximate and will depend on serving size and exact ingredients used.

Nutrition