Here’s a recipe for a basic chilli sauce which can be used as a condiment, marinade or flavouring for a sauce. It’s not exactly the same as my own ‘Ome-made chilli sauce as that is a closely guarded secret!
You can use this as a guide and please experiment with the type of chillies you use to get your own custom Home-made Chilli sauce.
I use a combination of fresh chillies and dried. Using dried allows you to get some wonderful flavours into the sauce for instance using chipotles gives a lovely smoky background. If you like it hot make sure you get some fruity Bhut Joloikas in there, just be careful when preparing and either wear gloves or wash your hands thoroughly afterwards.
There are plenty of online retailers now that sell exotic dried chillies. You could try www.spicesofindia.co.uk who have a vast, reasonably priced selection.
Please experiment and have fun with this recipe. Whatever chillies you use you will end up with something that is not only unique to you but also a far superior product than shop bought chilli sauce.
Not Quite ‘Ome-made Chilli Sauce
18 dried chillies sliced ( Try 8 cayenne as a base and then another mixed 10 from, for example, Amarillo, Chipotle, Passila, Ancho, Bhut Jolokia or you could just use all one type such as cayenne)
12 medium sized fresh red chillies sliced (even better if they’re ‘Ome grown!)
250ml/9fl oz vinegar (I tend to use cider vinegar but it’s your choice)
250ml/9fl oz water
225g/8oz sugar (soft brown works well but any will work. If you like it sweeter add a bit more)
5 medium garlic cloves sliced (or more or less depending on your taste)
1 inch piece of fresh ginger peeled and sliced (can be omitted if preferred)
2 teaspoon salt
6 medium tomatoes chopped or 1 400g/14 oz tin of tomatoes
Put everything in a thick bottomed saucepan, bring to the simmer and cook for around 45 minutes (be warned if you have some Bhut Jolokia in there the fumes can be quite pungent)
When cooked allow to cool slightly and then blitz with a hand blender or put in a liquidizer or food processor. Put in sterilised bottles or portion and freeze if you have no bottles.
Once bottled the sauce will keep indefinitely in a cool place. Once opened keep in a fridge and use within 3 weeks.
The sauce will make a really nice, simple chilli con carne. Just fry some onions, garlic, minced beef. Add a good dollop of tomato puree enough water to make a sauce and then your Home-Made Chilli Sauce to taste.