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Posts Tagged ‘homemade chilli sauce’

This is a bowl of chillies from our garden.

All of them are hot, the yellow habañero ridiculously so, and the red birdseyes not far behind.  The green birdseyes are from a branch that we accidentally pruned off, and the large green one is from a shrub that I bought on spec from the markets.

Apart from herbs, these chillies are the only real produce coming from our newly established garden, and I’m inordinately proud of them. There’s at least another twenty red chillies ripening on the birdseye bush, and more habañero on the way.

I turned this crop into a wickedly good chilli sauce using a recipe from Choclette, tweaking the ingredients slightly to suit what we had in the pantry.  As we had far fewer chillies than specified, our sauce is quite mild, and perfect for everyday use. It’s a very flexible recipe, which I’m sure could be worked to suit whatever chillies your garden provides you with.  Here’s our version – the original is on Choclette’s blog…

  • hot chillies – I used the ones in the photo above
  • 2 red capsicums (bell peppers)
  • 250g Spanish or brown onions, peeled and chopped
  • 8 large cloves of garlic, peeled and chopped
  • 2 large apples – I used Pink Ladies – peeled, cored and chopped
  • 3 bay leaves
  • several sprigs of fresh thyme, leaves picked
  • 300ml white wine vinegar
  • 2 teaspoons fine sea salt

1.  Grill the capsicums over a flame or in the oven until blackened and blistered.  Place these into a large bowl and cover the top of the bowl with clingfilm or foil. Allow the capsicums to rest until softened, then rub off the blackened skin.  Deseed, then cut into chunks.

2. Halve and deseed the chillies (I wear gloves).  If you’d like to reduce their heat further, rinse the deseeded halves under cold running water.

3. Place the chillies, capsicums, onions, garlic, apple and herbs into a large stock pot with 500ml water.  Bring the pot to the boil, then reduce the heat and simmer for half an hour, adding more water if required.

4. Add the vinegar and sea salt, and simmer for an additional half an hour or more, until the ingredients are soft and pulpy and well combined.

5. Ladle the sauce into a blender and puree until smooth.  Return to the stock pot and taste for flavour, adding extra salt or vinegar if required.

6. Pour the sauce into sterilised bottles and process in a hot water bath for 20 minutes.  We stood our bottles in a tall pasta pot, and filled it with boiling water up to the base of the bottle lids.

This was so delicious that I had it on pizza tonight, before the bottles had even cooled.  It’s quite reminiscent of Mexican style sauces, with a clean, pure taste that allows the chilli flavour to shine through.   As soon as the next crop of chillies are ripe, I’ll be making this again.  Thanks, Choclette!

Click here for a printable version of this recipe

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