Homemade Hot Chili Sauce Recipes

SIMPLE HOMEMADE CHILI SAUCE (RED CHILLI SAUCE)

Steps:

• First, wash the chili peppers, patting them dry with a little paper towel.
• Then, cut off the stem ( green tops). It's best to wear gloves and avoid touching your face while dealing with the chilies!
• Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.
• Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.
• Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.
• Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.

SIMPLE HOT CHILLI SAUCE

Steps:

• Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
• Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

HOMEMADE CHILLI SAUCE

Steps:

• Trim the stalks of the chillies and deseed - slice each chilli down its length, open up the chilli and scrape out the seeds with a teaspoon. It's important that you wear gloves for this task! The build up of chilli juice on your hands from these quantities will make your hands burn for days - DAYS!
• Add all the ingredients except the sugar and salt to a high powered blender or food processor and blend until smooth. If your food processor isn't quite up to par, don't worry! You can sieve out any larger pieces after cooking.
• Add the chilli mixture, the sugar and salt to a large saucepan and bring to the boil. Reduce the heat and simmer gently, stirring fairly regularly to stop the bottom sticking and burning. The sauce is done when the mixture is reduced and thickened, about 20 minutes of simmering. You can decide now how thick you want your sauce to be - add a little extra water if you want to thin it, or simmer a little longer if you want it thicker. Taste the mixture - this is quite a hard one to sample as it's pretty spicy and your palate will become blown out after a few tastes, but someone's got to do it! I added a little extra salt (1/2 teaspoon) and vinegar (1 teaspoon) for my tastes, but yours will be different. You might want some extra sugar, but for me the chillies were pretty sweet themselves.
• Fill the bottle or jar you want to store your sauce in with boiling water and leave for 10 minutes. If you have used a high-powered blender, just decant the sauce into this clean bottle (a funnel is very useful here). If your blender wasn't quite able to purée the sauce and it still looks a little chunky, press it through a fine mesh sieve before bottling. Store in the fridge - it will last for several months.

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

HOMEMADE CHILI SAUCE

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

HOT CHILI SAUCE

Steps:

• Chop all vegetables.
• In a saucepan, stir fry onion in the oil, medium heat, until light brown.
• Add garlic and cook a further 30 seconds.
• Add all other ingredients.
• Bring to boil.
• Lower heat and simmer for 20 minutes, stirring now and then.
• Leave to cool slightly.
• Process with Bamix wand.
• Pour into warm sterile jars or bottles.
• NB: Use scissors to chop hot chillis and avoid touching the raw flesh. Any variety of red chilli can be used; some are milder than others. I usually use the small Thai hot chilli.