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Homemade hot chilli sauce

Author: Stacey Roberts | Veggie Prep Time: 10 Cook Time: 40 Total Time: 1
Mama mins mins hour
Yield: one litre Category: Sauce Method: Simmering Cuisine: English

Description
A bloody good all-rounder chilli sauce. The right ratio of heat to flavour.

Ingredients

12 red chillies, chopped (don’t deseed because this is hot chilli sauce, OK?!)
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 teaspoon salt
2 tablespoons oil
3-4 teaspoons chilli powder
2 tablespoons sugar
6 super-ripe plum tomatoes peeled and chopped or 440g tinned
150ml apple cider vinegar
1 cup apple juice

Instructions
1 Blitz
the chillies, onion, garlic and salt in a food processor until basically a paste.
2 Turn out into a frying pan with the oil gently heating in it, and sweat for about 10 minutes.
3 Add the chilli powder and sugar and cook another 10 mins.
4 Add the tomatoes, apple cider vinegar, and apple juice and simmer 20 minutes or so
5 Blend until smooth (I use a stick blender), taste for seasoning. If it’s not hot enough (yes, really), add more chilli powder.

Remember when it’s eaten cold it won’t have the same flavour and can lose a bit so ensure it’s flavourful.
6 Pour into hot, sterilised bottles or jars and leave to cool, preferably overnight.

Keywords: hot chilli sauce, easy chilli sauce, homemade chilli sauce, chilli sauce for canning,

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Find it online: http://theveggiemama.com/homemade-hot-chilli-sauce/