Fiery Homemade Chilli Sauce – Rich, Smooth and Full of Heat

Directions

• Step 1 [lt_recipe_section title=”Ingredients”]
  – 200g fresh red chillies (mixed long red + bird’s eye for heat)
  – 4 cloves garlic, peeled
  – 1 small onion, roughly chopped
  – 1 red pepper (optional for body and colour)
  – 150ml white vinegar (or rice vinegar)
  – 2 tbsp sugar
  – 1 tsp salt
  – 1 tbsp tomato paste (optional)
  – 1 tbsp neutral oil
  [/lt_recipe_section] [lt_recipe_section title=”Instructions”]
  1. Remove the stems from the chillies. Deseed some for less heat if preferred.
  2. Heat the oil in a pan and sauté the onion, garlic, and chillies for 3–4 minutes until softened.
  3. Add the vinegar, sugar, salt, and tomato paste. Simmer for 10 minutes until everything is soft.
  4. Transfer to a blender and blend until smooth, adding a splash of water if needed.
  5. Taste and adjust seasoning to balance heat, acidity, and sweetness.
  6. Pour into a sterilised bottle or jar. Cool, then refrigerate for up to 3–4 weeks. This makes a great accompaniment for my Kofte hotdogs 
  [/lt_recipe_section] [lt_recipe_section title=”Variations”]
  – Smoky: Add 1 tsp smoked paprika or char the chillies first.
  – Fermented: Ferment chillies, garlic, and salt for 5–7 days before cooking.
  – Sweet chilli style: Increase sugar to 4–5 tbsp and add 100ml water.
  – Extra hot: Add 1–2 Scotch bonnets or habaneros.
  [/lt_recipe_section] [lt_recipe_section title=”Serving Suggestions”]
  – Drizzle over eggs, noodles, rice bowls, tacos, or grilled meats.
  – Stir into mayo for a spicy dip.
  – Mix with soy sauce and lime for a quick dumpling dressing.
  – Use as a marinade for chicken or tofu.
  [/lt_recipe_section]