Chilli Sauce Recipe
Ingredients:
- 6 oz (170 g) fresh chilli peppers, red, green or yellow or a mixture
- 6 oz (170 g) onion
- 4 oz (112 g) cooking apple
- 2 teaspoons of home-prepared mustard
- 1 teaspoon salt
- ¼ pint (145 ml) distilled white malt vinegar
Method:
- Remove the stalks and seeds from the chillies and chop as finely as possible. (Take care not to touch your eyes).
- Finely chop the onion and core, peel and chop the apple.
- Put the chillies in a pan with all of the rest of the ingredients. Heat gently, stirriing until the mixture boils.
- Turn down the heat and simmer until all the ingredients are soft and mushy and the sauce has thickened. (Takes about 40 minutes).
- Sieve and pour immediatley into a hot sterilized bottle and seal.
- Label once cool.
Tip: Chilli Sauce has a habit of separating on standing so shake the bottle before use.
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Comments on Chilli Sauce Recipe
Sam @ 4:03 pm
The chilli sauce recipe is a winner! It really adds a bite to soups, stews etc and works just as a condiment too.
Val @ 6:32 pm
We use it in soups, risottos, stews, anything that needs a bite. Have also made it with dried chillies, especially as we have so many of them!
Les @ 6:34 pm
I tried this and failed ! I didn't want a big batch so I halved all the recipe. I used a mixture of dry and fresh chillies. It didn't come out like a sauce it was just a paste so I could not put it through a sieve. Any ideas what I did wrong
Thanks
Val @ 12:16 pm
At a guess, because you used some dried chillies. You would have less liquid this way. When I've used dried chillies, I've increased the amount of apple.
Diane @ 7:13 pm
Hi I tried this recipe and there was no liquid left in the pan after the recommended 40 minutes simmering. Added more and it turned out fine. Has anyone else had this problem
Thanks
Mark Wilson @ 8:33 pm
Hi there I made this chilli sauce on Sat 13 Aug really straight forward I did improvise and blended my sauce rather than sieve. How long do I have to leave untill I can eat it. Also once opened how long will it keep.
Many thanks great recipe Mark
jakelovesithot @ 1:50 pm
Good recipe. Didn't really follow the quantities, used my own home grown bonnet and iranian chillis, combination of ingredients worked really well. One of the best I've found. Thanks.
Frances @ 10:37 pm
I want to try this recipe with my own chillies. Can you tell me how long the sauce will keep in an unopened bottle? Thanks
BJ @ 5:20 pm
I'm a bit of a cookery biff … what is 'home-prepared' mustard? Sorry for the bone question …