Hami’s Chilli Sauce – Homemade Hot Sauce

I’ve been wanting to make my own chilli sauce for a while now. Stella and I consume quite a large amount of hot sauce, so I really wanted to create my own chilli sauce recipe that I can come back to every time my stack is finished. And of course I’m gonna share it with you guys!

Last summer I bought an African Bird’s Eye chilli plant. It’s been generously providing me with fresh chillis over and over, more than enough for me to make a huge batch of chilli sauce every month! So if you love hot food and regularly cook with chillis I highly recommend you get yourself one of these. You can find some great info about them at magicplantfarms.com.

I made about 2kg of chilli sauce. We’ll see how long it’s gonna last for us, I will update you on that. We sometimes drink the iced Starbuck’s coffee that you can get in little glass bottles in most supermarkets. We kept some of those bottles and they were perfect for my chilli sauce. If you’re making a larger batch as well you should sterilise the bottles, so your chilli sauce will last much longer. It’s very easy, I will show you in this post.

The African Bird’s Eye, or Piri Piri chilli pepper measures around 50,000 – 100,000 Scoville units, so they are fairly hot as is my sauce. I would sat if you are a seasoned chilli eater you can have quite a lot of it without breaking sweat. That makes it a great condiment for a variety of different foods, e.g. my Chicken Enchiladas. Anyways, without further ado, here’s the recipe:

Ingredients (for 2kg):

5 cans plum tomatoes (2kg/4.4lbs)

50 African Bird’s Eye chillis

13 garlic cloves

6 small onions (or 4 medium ones)

250 ml raw organic apple cider vinegar (1 cup)

150g black berries (1/2 cup)

200ml blueberry juice (3/4 cup) [I add black berries and blueberry juice to enhance the colour and balance the sourness of the vinegar]

3 tbsp vegetable oil

2 tsp paprika

1 tbsp salt (or to taste)

Time:

Prep: 15 min

Cook: 1h 30 min

Total: 1h 45min

 

Instructions:

Prep the ingredients

• Skin off the onions and garlic
• Quarter the onions
• Wash the chillis and cut of the stalks
• Blend the onions, garlic, and chillis

Cook the chilli sauce

• Gently fry the mixture in the vegetable oil over medium to low heat for 20 to 30 min until the juices of the onions have evaporated

• Blend the canned tomatoes and add them to the onion chilli mix
• Add the vinegar
• Mash the blackberries and add them
• Add the blueberry juice, paprika, and salt
• Bring the sauce to boil, then let it simmer over medium to low heat for about 1h and stir regularly

It should have a smooth, not too thick and not too thin consistency, similar to ketchup.

Sterilise your (heat resistant!) glass containers

• Boil a large pan of water
• Carefully submerge your jars or bottles into the boiling water, including the lids
• Let them simmer in the boiling water for at least 1 minute

• Lay a clean kitchen towel on your worktop
• Sterilise everything that will come in contact with the chilli sauce or jars in the boiling water, including funnels and kitchen tongues to remove the jars or bottles (my funnel is made of plastic, so I only held it in the boiling water for a few seconds)
• Remove the jars or bottles with kitchen tongues and put them bottom facing down on the kitchen towel
• Remove the lids and lay them top facing down on the kitchen towel
• Fill the jars or bottles with your sauce leaving some space for air, not overfilling them
• Close the lids firmly and turn the jars upside down
• Once they’re cooled down turn them around again and store them in a dark, cool place

I hope you found this recipe helpful! I’d love to know how yours turned out, let me know in the comments! You can save this recipe for later by pinning it, or printing the printable version.

Thanks for stopping by and reading!