Pow. Smash. Whoosh…blimey that tastes good, is what I’m looking for in a chilli sauce. Shame it doesn’t always work like that, because choosing a good chilli based condiment can be a bit hit and miss at times. From the fiery stuff in small bottles that’s better suited to cleaning lime scale off the bathroom taps to the downright bland sauce that might as well be ketchup.
Being new to food blogging I may not yet have the heritage that recipe legends are made of, but I’m not adverse to the odd bit of kitchen myth-making. After playing around with chilli sauce recipes in the past I think this one is pretty legendary. Trust me I’ve tried them all with my relentless need to have it on everything, from big splodges on a bacon sandwich to a small blob on simple slice of cheese, I could keep going.
It’s more of a jam than a sauce, but not the sort of thing you would spread on toast. Unless of course it was filled with rashers of smoked dry cured bacon. It’s super easy to make, last for ages and makes a great gift if you can bring yourself to part with any of it.
What you need – makes around 1.5l
- 150g long fresh chillies and another 150g of red peppers. Use more chilli and less pepper if you like it hotter.
- 1 large thumb size of ginger
- 1kg of jam sugar
- 600ml cider vinegar
- Sealable jars that are sterilised in advance
How to make it
- Peel the ginger and cut into small chunks and pop into the food processor along with the chillies. You’ll need to de-seed the red chillies and cut into around four pieces. Don’t do anything daft like rub your eyes during this bit. Pulse until they are all finely chopped. Then drop in chunks of the red peppers that should also be de-seeded. Blitz in the processor until you get vibrant red flecks.
- Dissolve the sugar with the cider vinegar in a wide pan over a low heat. Don’t be tempted to stir it.
- Scrape out all your finely chopped chilli, ginger, pepper and add to the pan. Bring to boil and leave slowly ticking over for 10 minutes
- Take it off the heat and leave it alone for 40 minutes so all the flecks of red can spread out evenly. It should go a little syrup like and then end up like a loose jam.
- Spoon into your jars and try to stir as little as possible. Seal tightly and you’re done