There's not much to this recipe, very quick to prepare and you can make it as hot as you would like. I try to prepare it a little in advance to save work when making the meal it will be used with. This chilli sauce recipe works nicely as a dip and we last used it as part of a fondue.
You can experiment with the amount of chilli pepper you put into the sauce. I'd recommend however having a quick taste of the chilli you are using to guage how hot it will be, remember it's the seeds that normally have the power behind them. Last time I made this I used half a large hot chilli because after testing the pepper I found it was going to be too hot for some of our family. The recipe uses 'part' measures because you can increase the proportions easily by using a bigger item to measure with! In this case I used a tablespoon. Of course if you increase the volume you'll need to increase the amount of chilli peppers you add.
Ingredients - homemade chilli sauce recipe
- 1 (or more) fresh chopped chilli pepper (amount and whether to include seeds depends on your taste)
- 2 (part) tablespoons ketchup
- 1 (part) tablespoon white wine vinegar
- pinch of salt, sugar & grind or two of black pepper
How to make the chilli sauce
Well not a lot, mix together basically! I find the flavour becomes better if it is left an hour or so before using. I'd keep it in the fridge. We normally keep left over after the meal for a couple of days.
Enjoy, and remember to wash your hands after handling chilli peppers, otherwise you'll still have chilli on them. Getting this in the eyes is not pleasant (I've done it, once - never again).
- Written by Stuart Edge
- Category: Stocks and Sauces
- Published: 13 April 2012