Chilli Sauce Recipe

chilli sauce

Ingredients for Chilli Sauce:

  • 6 oz (170 g) fresh chilli peppers, red, green or yellow or a mixture
  • 6 oz (170 g) onion
  • 4 oz (112 g) cooking apple
  • 2 teaspoons of home-prepared mustard
  • 1 teaspoon salt
  • ΒΌ pint (145 ml) distilled white malt vinegar

Method for Chilli Sauce:

  1. Remove the stalks and seeds from the chillies and chop as finely as possible. (Take care not to touch your eyes).
  2. Finely chop the onion and core, peel and chop the apple.
  3. Put the chillies in a pan with all of the rest of the ingredients. Heat gently, stirring until the mixture boils.
  4. Turn down the heat and simmer until all the ingredients are soft and mushy and the sauce has thickened. (Takes about 40 minutes).
  5. Sieve and pour immediately into a hot sterilized bottle and seal.
  6. Label once cool.

Tip: Chilli Sauce has a habit of separating on standing so shake the bottle before use.

General Information on Making Sauces and Ketchups

How to Make Your Own Ketchups & Sauces

How to Make Your Own Ketchups & Sauces

Sauces and ketchups (catsup) are very similar although, generally, ketchups have a slightly thinner consistency than sauces. Sauces are rubbed through a sieve to give a smooth mixture and then cooked again until they are thick enough not to separate...

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Posted in Val's Preserves, Vegetable Recipes, Vegetarian Recipes, Sauces & Ketchups, All Recipes, Peppers
16 comments on “Chilli Sauce Recipe
  1. Sam says:

    The chilli sauce recipe is a winner! It really adds a bite to soups, stews etc and works just as a condiment too.

  2. Val says:

    We use it in soups, risottos, stews, anything that needs a bite. Have also made it with dried chillies, especially as we have so many of them!

  3. Les says:

    I tried this and failed ! I didn’t want a big batch so I halved all the recipe. I used a mixture of dry and fresh chillies. It didn’t come out like a sauce it was just a paste so I could not put it through a sieve. Any ideas what I did wrong

  4. Val says:

    At a guess, because you used some dried chillies. You would have less liquid this way. When I’ve used dried chillies, I’ve increased the amount of apple.

  5. Diane says:

    Hi I tried this recipe and there was no liquid left in the pan after the recommended 40 minutes simmering. Added more and it turned out fine. Has anyone else had this problem

  6. Mark Wilson says:

    Hi there I made this chilli sauce on Sat 13 Aug really straight forward I did improvise and blended my sauce rather than sieve. How long do I have to leave untill I can eat it. Also once opened how long will it keep.
    Many thanks great recipe Mark

  7. jakelovesithot says:

    Good recipe. Didn’t really follow the quantities, used my own home grown bonnet and iranian chillis, combination of ingredients worked really well. One of the best I’ve found. Thanks.

  8. Frances says:

    I want to try this recipe with my own chillies. Can you tell me how long the sauce will keep in an unopened bottle? Thanks

  9. BJ says:

    I’m a bit of a cookery biff … what is ‘home-prepared’ mustard? Sorry for the bone question …

  10. smiley says:

    Process in a blender, forget the sieve

  11. Jenny says:

    I made this last year and are making it again. I double the amount of vinegar and add 250g of chopped tomatoes which helps with the liquid problem. I don’t sieve but liquidise instead.

  12. gareth dungey says:

    how hot did it come out as im looking for a hot chilli sauce recipe

  13. Val says:

    It depends on which chillies you use. Use habaneros and it will take the roof off your mouth!

  14. Diane Allen says:

    Do you need to do the secondary sterilisation with this recipe i.e after bottling?


  15. Val says:

    It should not be necessary for secondary sterilisation with chilli sauce. Further sterilisation is only usually necessary for sauces made from ingredients low in acid, for example, mushrooms and ripe tomatoes.

  16. Diane Allen says:

    Thanks Val.

    May give it a go.

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