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. Updated and added new recipes for you to try.
I have for quite a few years pickled my chili’s and onions – read about it!
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.
My different Homemade Chilli Sauce Recipes
- Standard Homemade Chilli Sauce
- Sweet Chilli Sauce using fresh Chilli
- Sweet Chilli Sauce using Chilli Flakes
- Chunky Chilli Sauce
Standard Chilli Sauce
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
- apple cider vinegar or brown grape vinegar
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.
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 ever 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.
Sweet Chilli Sauce using fresh Chilli
After more experimenting I eventually made a really delicious Sweet Chillie Sauce. The chilli’s were left on the bush until they reached a lovely bright red colour. Or you can purchase red chilli’s from your closest supermarket, not quite so fresh but what the heck – Ive done it through the winter months.
- Finely chopped red Chilli’s about 10 to 15
- White wine vinegar about 100 ml
- 3 Teaspoons salt
- 5 cloves of garlic peeled
- 200 gram castor sugar or normal sugar
- A tablespoon or two of cornflower
- 400 ml water
Method used to make sweet chilli sauce
Place the Chilli, Garlic cloves, water, vinegar, water and salt in a blender. Blend these until you have a smooth mixture – yummy!
Time to grab the pot, put it on medium heat and add the blended mixture and let simmer, stirring occasionally. Add some of the cornflower and stir, do this until the mixture starts to thicken.
Once you are happy with the mixture, take it off the stove and let it cool.
When its cooled down, pour into your boiled sterilized jars, seal and put in the fridge.
Leave it for at least a week and enjoy!
Sweet Chilli Sauce using Chilli Flakes
- Pour 1/3 cup water into a saucepan
- Add 1/3 cup of sugar to the water
- Add 1 tablespoon of finely crushed garlic and 1/4 tablespoon salt
- Add 1 tablespoon of chili flakes and 1/3 cup of vinegar
- Mix well and let it boil for about 10 minutes over medium heat
- In a separate just mix 1 tablespoon of cornflower with 2 tablespoons water. mix well until you have a smooth paste
- Pour the cornflower and water paste into the saucepan
- Stir well and let simmer over a low heat for about 5 to 10 minutes.
- Let the sauce cool and add to a sterilized jar
- Enjoy the easy chili sauce. The color is somewhat darker that bright red of the first method.
Easy to Make Chunky Chili Sauce
This one was really experimental. I had no red chilies left so went and picked quite a few ripe green ones. About 15 green chilies were used.
- Cut the chilies into large pieces and finely chop up 1 small onion
- Add the chilies and onions to a saucepan with 1 and 1/2 cups water
- Add 1/2 cup vinegar and 1 tablespoon finely crushed garlic
- Let the mixture boil over slow heat
- Add 1/2 cup sugar to the saucepan and mix well. Leave it to boil for about 10 to 15 minutes
- In a separate jug mix 1 tablespoon cornflower with 2 tablespoons water and stir until a smooth paste
- Add the cornflower and water paste to the saucepan, stirring well
- Let it simmer over low heat for about 10 to 15 minutes
- Let it cool and add to a sterilized jar. Store in the fridge