Chili sauce

Chili sauce

significantly less than thirty mins

Can make 400ml/14fl oz

Some like it scorching and some like it hotter! This is a really sizzling sauce and good for splashing in excess of something from chilaquiles to chips.

significantly less than thirty mins

Makes 400ml/14fl oz


  • 15 chile de arbol peppers, washed, stems and seeds eliminated
  • 4 guajillo chillies, washed, stems and seeds eliminated
  • three garlic cloves
  • two tomatoes, quartered
  • 80ml/1oz cider vinegar
  • tsp ground cumin
  • four allspice berries, ground (or a good pinch ground allspice)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tbsp light brown sugar

Toast the chillies in a frying pan in excess of a higher heat for a couple of minutes till fragrant. Place the chillies in a saucepan, include the garlic and 700ml/1 pint water. Deliver to the boil and simmer for 15 minutes. Get rid of from the heat and enable to great. (CAUTION: Cook in a nicely-ventilated region.)

Put the chillies, garlic and 250ml/9fl oz chilli cooking water into a meals processor. Include the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend right up until fully smooth. If it is nonetheless coarse in texture, strain the sauce by way of a sieve.

Pour the sauce into a clean saucepan and cook for 5–7 minutes over a medium-high heat until finally it has decreased and thickened slightly.

Funnel into a sterilised glass bottle or jar and seal. It will maintain for about 3 months in the fridge.

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