2020 Chilli Sauce Recipe
This is the third batch of chilli sauce I’ve made and I actually took some notes this time. Each batch has been slightly different, but the general aim has been more or less the same. I like a thick chilli sauce that is both hot and tasty.
- 1 brown onion
- 300g hot chillis (seeds out)
- 2 tins of tomatoes
- 1/2 cup vinegar
- 1/2 cup brown sugar
- 1 tsp salt
- Set a pan on high heat with a little oil
- Caramelize the onion
- Add the chillis and fry for a couple of minutes
- Add the other ingredients and simmer for about 20 mins
- Puree in a Thermomix/Blender/etc.
- Once the mixture has cooled, transfer to suitable containers
- I have a birds eye chilli plant so that’s mostly what I use. Each batch of sauce has had some other chillis as well, depending on what people have given me (eg. this year I had a jalapeno and some milder red chillis too).
- I collect chillis over time (in this case, about 2 years) so they start out frozen. I thaw before cooking.
- I take the seeds out ahead of time. This is tedious but I don’t want them in the sauce and I haven’t been game to try the “push it through a sieve” method of seed extraction at the end of the cook. Since I have to de-seed so many frozen chillis, they’re going to start thawing which will encourage spicy juices to come out. I recommend gloves. This year I reinforced the thumb and index finger of my left hand with some glad wrap under the glove, since it turns our they are somewhat permeable.
- I use different vinegar for a more interesting flavour. This year I combined malt, apple cider, white wine and plain white vinegar.
- You’ll want good ventilation and some kind of mask, especially when it comes to frying off the chillis. I held a folded paper towel over my nose to facilitate breathing.