Hot Sauce

Course Garnish
Cuisine Mexican
Keyword Chilli, Sauce
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 jars


  • 150 g chillies stalks removed and cut in half lengthways
  • 2 onions large, peeled and roughly chopped
  • 4 cloves garlic peeled and roughly chopped
  • 1 tbsp sunflower oil
  • 100 g light brown sugar
  • 450 g tomatoes ripe, roughly chopped
  • 150 ml apple cider vinegar


  • Tip the prepared chillies, onions and garlic into a food processor and blend until quite smooth – the seeds will still be visible.
  • Put the oil in a large saucepan over a moderate heat, then add the chilli, onion and garlic paste. Fry for 8-10 mins, stirring frequently, to soften the ingredients, but take care that they don't burn.
  • Add the sugar, tomatoes and vinegar, and simmer for a further 15 mins until the sauce has thickened a little. Blend again, if desired, taste and adjust the seasoning if needed. If you like a very smooth texture, strain through a fine sieve. Leave to cool, then store in a sterilised jar.
Categories: Garnish


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