Homemade Chilli Sauce

Homemade Chilli Sauce makes a great edible gift, perfect for all your chilli loving friends. Easy to make & tastes so much better than shop bought. Naturally vegan & gluten free.

4.97 from 55 votes

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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 1 30

Total Time: 1 40

Servings: 1 teaspoon

Calories: 6kcal

Author: Sarah James

1 teaspoon

Equipment

Stainless steel preserving pan or large wide based saucepan
Large saucepan lid or similar big enough to cover preserving pan
Funnel
spice bag or muslin cloth and string
Ladle
Handheld / stick blender
3 medium sized sterilised bottles or jars

Ingredients

400 g tomatoes - about 6 large tomatoes
60 g Cayenne chilli peppers - about 4 large or 6 medium chillies
375 ml apple cider vinegar
125 g caster sugar/superfine sugar
2 teaspoons salt
1 tablespoon pickling spice tied up in a spice bag

Metric - US Customary

Instructions

Skin, deseed and roughly chop your tomatoes.
Roughly slice your chillies - deseed them if you want less heat in the sauce.
Add the tomatoes and chillies to a large saucepan along with half the cider vinegar.
Place on a medium heat and bring to a simmer.
Simmer with a lid on for 30 minutes until soft.
Remove your pan from the heat and whizz together - I use a stick/hand blender. Be careful, the mixture is hot and you certainly don't want chilli in your eyes !
Add the sugar and salt to your blended ingredients and place back on the heat. Give the pan's contents a good stir before adding the spice bag.
Leave to simmer uncovered for 30 minutes.
Add the remaining vinegar and simmer for between 30 minutes to one hour until the mixture has reduced down to a nice thick sauce.
Pour into hot sterilised bottles or jars using a funnel.
Heat process by placing bottles into a large saucepan or boiling water canner filled with enough water so that bottles are ¾ covered. Bring water up to boiling point and simmer for 15 mins.

Notes

Serving size is 1 teaspoon (5 ml) The recipe makes approximately 2 or 3 x 200 ml bottles depending on how far you reduce the chilli sauce.
The recipe can be easily doubled or halved - just use the toggle on the ingredients list.
Be careful when handling very hot chillies, particularly scotch bonnets. It's best to wear gloves as eyes wiped with chilli fingers can burn and smart for hours!
Once bottled and sealed, Homemade Chilli Sauce will keep for up to a year stored in a cool dry place.
Once opened, use within eight weeks.
Nutrition information is approximate and meant as a guideline only.