Homemade Chilli Sauce

This is my own recipe of a hot homemade chilli sauce. It has come from many experimental batches. Some have been too hot, not hot enough or just plain horrible.

I still think its best to follow a guideline and experiment with different ingredients and quantities until you get it right.

I have for quite a few years grown my own different varieties of chilli bushes. The taste of freshly harvested chilli’s can’t be beaten.

Homegrown chilli plants

There is quite a large variety of different types of these pepper plants. The varieties have different strengths and tastes. Once again, it will be best if you want to grow your own, to try a few different varieties and see which you prefer.




All my chilli bushes, just like most of our succulents and carnivorous plants were purchased from Hecker Nursery in Boksburg. Here is the link to their website.

The Chilli Sauce Ingredients

  • A handful of different types of Chilli (or use whatever chilli you have)
  • 2 Nice fresh onions
  • Garlic, add depending on your own taste
  • 6 Ripe tomatoes
  • Salt
  • Sugar
  • apple cider vinegar or brown grape vinegar

Method

First add the washed chilli, onions, tomatoes and garlic in a blender. If you don’t have a blender, just cute everything into as small as possible pieces.

Add the mixture to a smallish saucepan on low to medium heat and let it simmer. After 15 minutes add the apple cider vinegar and a table spoon of sugar. Add a teaspoon of salt. Stir well and let it do its thing for another 15 minutes.

Now comes the tricky part, the mixture has to be tasted to test the salt and sweetness of the sauce. Maybe a good idea to have a glass of milk on standby. Add more salt or sugar if needed.

Once you are happy with the taste, cover the saucepan and let it simmer on low heat for 30 minutes, stirring occasionally.

Homemade chilli sauce

In the Jar

When you are happy with the look and taste its time to put the sauce in a jar or two. By this time I have normally sterilized the jars by boiling them in water.

Slowly pour the chilli sauce into the jars, let it cool slightly and put on the lids. Once the jars or bottles have cooled down to room temperature you can store them in the fridge.

How long will this sauce last? Good question! It has never lasted more than two weeks in our house, gets eaten up in no time.

Please leave a comment below or contact me if you have any suggestions on improving my sauce.

 

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