MArt's Chilli Sauce

Home grown chillies straight from the garden, turned into a smoky, shelf stable sauce.

Ingredients

Frying the chillies, onion and garlic

Simmering the blended sauce

Testing the PH

Bottled and shelf stable

Yields: 8 100ml Bottles

Preparation time: 20

Cooking time: 1 Hour

Ingredients

  • A good handful of home grown chillies (Scotch Bonnet / Habanero, orange and red)
  • 1 Onion
  • 1 Bulb of Garlic
  • 1 Tin of chopped tomatoes
  • 1 Jar of chilli paste
  • A dash of liquid smoke
  • Apple cider vinegar
  • 2 Teaspoons of Salt
  • PH Level monitor if you have it to get PH below 3.5

Directions

  • Preheat oven to 140˚C and place the glass bottles in there for 20 minutes to sterilise.
  • Chop the chillies, onion and garlic.
  • Fry off the chillies, onion and garlic until softened (best done outside, the chilli fumes are strong!).
  • Add the chopped tomatoes, chilli paste, liquid smoke, vinegar and salt, then blend until smooth.
  • Simmer for 20 minutes, stirring now and then.
  • Test the PH and add more vinegar until it is below 3.5 (this batch came in at 3.06) so the sauce is shelf stable.
  • Put the plastic lids in boiling water for 10 minutes.
  • Fill the bottles while the sauce is still hot, lid and let them cool.

Category: Sauce

Tags: Chilli • Chilli sauce • Preserve • Sauce • Scotch bonnet