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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.

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.
4.98 from 49 votes
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Course: Jams, Pickles, Chutneys, Sauces, Dips & Spreads
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 120 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

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.

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.
Serving: 1teaspoon | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg