Some Like it Hot Chilli Sauce

This chilli sauce is our favourite, but it’s not for the faint hearted because it’s packed with heat that’s guaranteed to bring out a sweat. Made with hot, red baby chillis, garlic, ginger, lemon juice and a good measure of olive oil, it’s both hot and fragrant at the same time. We slather it on everything. If you don’t like it hot, simply deseed the chillis for a more subtle heat.

Ingredients

• Hot Red Baby Chillis (Bird’s Eye Chillis)
• Garlic
• Ginger
• Lemon Juice
• Tomato Paste
• Olive Oil
• Salt
• Sugar

Hot Chilli Sauce Cheat Sheets

• Deseed the chillis to temper the heat.
• Wear disposable gloves when working with the chillis to keep the burn off your hands.
• Decant into small containers because a little goes a long way. While the lemon juice and salt act as natural preservatives, it’s better to open small bottles at a time.
• Recycle old 200ml jars by cleaning thoroughly and then sterilising with hot boiled water for 2 minutes at a time.

Print Recipe

Some Like it Hot Chilli Sauce

Condiments – Spicy, Continental

By Mrs Robinson – Serves: 3 x 200ml Bottles

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

This chilli sauce is not for the fainthearted. So go slowly when adding it to your meal. It's packed with heat that's guaranteed to bring out a sweat. Made with hot, red baby chillis, garlic, ginger, lemon juice and a good measure of olive oil, it's both hot and fragrant at the same time.

Ingredients

• 500g Hot, Red Baby Chillis, stems removed
• 1 Large whole Garlic, peeled (About 70g of peeled garlic)
• 1 Large Knob of Ginger, peeled (About 200g peeled)
• 1 Cup Lemon Juice
• 1 Tub Tomato Paste (50g)
• 1.5 Cups Olive Oil
• 2 Teaspoons Salt
• 1 Level Teaspoon Sugar

Instructions

Hot Chilli Sauce preparation (Wear disposable plastic gloves when working with the chillis)

1

Add the Chillis, Garlic, Ginger, Lemon Juice and Olive Oil to a magimix and blend on high until well mixed and blended

2

Pour the blended mixture into a pot, add the tomato paste and bring to the boil while stirring constantly

3

Add the salt and sugar and reduce to a simmer for about 10 minutes

4

Stir from time to time to make sure it does not catch on the bottom of the pan

5

Season to taste

6

Remove from the stove and decant into 200-250ml jars

7

When cool seal tight and store in the fridge