Hot Hot Hot Chilli Sauce
Turn up the heat in your kitchen with this "Hot Hot Hot Chilli Sauce," a fiery homemade condiment that’s perfect for spice lovers! Packed with the bold flavors of fresh red chillies, aromatic garlic, and tangy white vinegar, this easy-to-make sauce strikes the perfect balance between heat and zest. Customize the intensity by keeping or removing the chilli seeds, and enjoy a silky-smooth texture by straining the blended mixture. Ready in just 35 minutes, this versatile chilli sauce can be drizzled over your favorite dishes, used as a marinade, or paired with snacks for an extra kick. Plus, it’s fridge-friendly for up to two weeks, making it the ultimate go-to for adding serious spice to every bite.
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Recipe Information
Ingredients
- 250 grams Fresh red chillies (e.g., bird’s eye or cayenne)
- 4 pieces Garlic cloves
- 120 ml White vinegar
- 100 ml Water
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Wash the chillies thoroughly under cold water. Remove the stems and roughly chop the chillies. If you prefer slightly less heat, you can remove the seeds, but leave them in for an extra fiery kick.
Peel the garlic cloves and set them aside.
In a medium saucepan over medium heat, add the olive oil. Once hot, sauté the garlic until fragrant and lightly golden, about 1-2 minutes.
Add the chopped chillies to the saucepan, stirring well to coat them in the oil. Cook for another 1-2 minutes.
Pour in the white vinegar and water, then stir in the sugar and salt. Bring the mixture to a gentle simmer.
Lower the heat and let the mixture cook for 10-12 minutes, or until the chillies are soft and tender, stirring occasionally.
Remove the saucepan from the heat and allow the mixture to cool slightly, about 5 minutes.
Transfer the mixture to a blender or food processor. Blend until smooth, starting on a low speed and gradually increasing to high. Be careful when blending hot liquids to avoid splashes.
Once the sauce is blended to your preferred consistency, strain it through a fine-mesh sieve into a bowl to remove any leftover skin or seeds (optional for a smoother texture).
Pour the finished sauce into a sterilized glass jar or an airtight container. Allow it to cool completely before sealing.
Store in the refrigerator for up to 2 weeks. Enjoy as a condiment, marinade, or dipping sauce!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 13.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
