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Fruity fiery chilli sauce

I am completely addicted to chilli sauce. Recently I made about a litre of the stuff and since then its featured in pretty much every dinner in some form. It's a brilliant marinade for spicy hot chicken wings, a dip for pizza crusts, a quick sauce for noodles, hell, I even had it on vanilla ice cream and it was awesome.


Making chilli sauce is simple enough, but the fun part is making it exactly how you like it. Whether it's fiery hot or mild, syrupy sweet or sour, a freshly made chilli sauce tastes bright and fruity, a world away from store bought jars. I'd recommend wearing rubber gloves when removing the seeds - not only do chillies stain your hands, but the compound that produces heat, capsaicin, lingers on your fingertips even after lots of hand washing. I found out the wrong way when I rubbed my eyes after making my first attempt at this recipe...




500g fresh medium hot red chillies

1 clove garlic, crushed

an equal amount of ginger, peeled and grated

25ml of rice wine vinegar

2 tsp sesame oil

1½ lemons, juice only

1 tbsp of sea salt

a few very hot chillies, like scotch bonnets


What you need


Food processor


What to do


Slice the stems off the chillies, then split each one in half lengthways and remove all the seeds and white pith. Chop the chillies roughly and put them in a food processor with the rest of the ingredients, except for the very hot chillies if you are using them. Whizz everything into a pulp, then have a tiny taste. If the sauce is too mild for your liking start adding the scotch bonnets one by one. Mix thoroughly each time before tasting again, until you're happy with the result. Store in the fridge in sterilised jars. Your chilli sauce should keep for a long time in the fridge.


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