Chilli Sauce

1 Oct

This delicious fruity chilli sauce is a great way of preserving fresh chillis and making the most delicious condiment for the table.
Cooking time 20-30 minutes Shelf-life 1 year
*chillis, de-seeded
*onion, roughly chopped
*tart green apples, cored*sugar
*white vinegar
*salt to taste

Measure out an equal volume of each of the main ingredients or thereabouts. If you have a food processor bung the whole lot in it and give it a blitz or just chop everything up. Put all the ingredients in a sauce pan and boil for 15 minutes. Remove from the heat and let it cool slightly then blend the sauce with an electric blender, a hand mouli or pass it through a sieve to get a smooth sauce with a pouring consistency. While it is still warm pour the sauce into sterilised bottles and seal.

Note If you grow your own chillis then you can really experiment with the heat levels and flavours using this basic recipe as a guide. Each type or combination of chillis will give a different character to the sauce. Originally posted 28/10/2008 updated and re-posted here
Chilli Harvest 2008

from left Thai Red, Relleno Jaun, ‘Kashmir’ red and green, Satan’s Kiss, Jalapeño, Exploding Ember, Cayenne, Peach Habanero.


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