Recipe: How To Make Chilli Sauce

Like any true horticulturalist, my parents gardener likes to grow things. He’s always turning up with bit of our plants he’s taken away as cuttings and brought back as new plants, and often he arrives with a load of vegetables he does not like to eat that he’d grown just for the pure joy of it. My parents first summer at their new house it was aubergines, and last year he turned up at the back door with a chilli plant, heavy with fruit, asking if I wanted them to do something with.

The chillis were beautiful, bright red and vibrant, but already starting to soften slightly from the heat in his greenhouse. I also don’t hold my mothers fondness for freezing chillies for later (who else finds they go slightly slimy this way?) so really the only thing I could do was make some chilli sauce. 

The resulting, not quite smooth, fire engine red little jar of simple, three ingredient sauce has turned out to be one of my favourite condiments in my fridge, and what I always reach for to dress up my fried eggs in the morning. It’s taken me since September to get through the small jar, but the moment I scraped it clean I added more chillies onto our next food delivery (alas: this year’s bounty of veg grown just for the fun of it is garlic, not more chillies) to whip up another jar. Tabasco in the mornings was just not quite cutting it.

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3-Ingredient Chilli Sauce

• Author: Rachel Phipps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus cooling time)
• Yield: Makes 1 Small Jar 1x
• Category: Preserving
• Diet: Vegan

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Description

A bright, simple and vibrant chilli sauce perfect to serve as a condiment – it works especially well with fried eggs and cooked breakfasts.

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Ingredients

Scale 1x2x3x

• 150g (5 oz) red chillies
• 100ml (1/2 cup) white wine vinegar
• 1 tbsp flaky sea salt

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Instructions

1. Roughly chop the chillies – including the seeds but discarding the green stalks – and add them to a small saucepan along with the vinegar and the sea salt.
2. Set the pan over a high heat and bring to the boil. Bring the heat down to low, and simmer for 15 minutes until the chillies are soft.
3. Leave the mixture to cool a little before blitzing into a smooth paste.
4. Transfer to a sterilised jar and keep in the refrigerator. 

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