This quick hot sauce takes just 40 minutes from start to finish. It’s made with fresh red chillies, garlic, and vinegar for a sharp, punchy kick. No fancy steps, just a simple blend and simmer. Great for adding heat to any meal, and it stores well in the fridge.
Category
Dinner
Servings
1.5 cups
Prep time
10 minutes
Cook time
30 minutes
This quick hot sauce takes just 40 minutes from start to finish. It’s made with fresh red chillies, garlic, and vinegar for a sharp, punchy kick. No fancy steps, just a simple blend and simmer. Great for adding heat to any meal, and it stores well in the fridge.
Ingredients
- 300g red chillies after deseeding and stemming
- 3 cloves garlic, chopped
- ¼ tsp black peppercorns
- 1 tsp sea salt
- 1 cup (250ml) apple cider vinegar
- 1 cup (250ml) water
Directions
Stem and deseed chillies, then chop roughly (keep seeds if you like more heat).
- Place in a saucepan with garlic, peppercorns, salt and vinegar. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes.
- Add water, return to a simmer, cover and cook for a further 10 minutes.
- Transfer mixture to a blender and puree until smooth. Pour into a sterilised bottle or jar and allow to cool, then keep refrigerated.
