Hot Chilli Sauce

© Abaroth 2020. Permission is given to reproduce for non-profit purposes only.


Makes approximately 570ml / 1 pint


200g Red Jalapeno chillies (roughly chopped)

50g Apache chillies (roughly chopped)

2 Roma tomatoes (roughly chopped)

3 shallots (roughly chopped)

1 teaspoon salt

3 tablespoons Demerara sugar

150ml white wine vinegar

100ml water


  1. Add all the ingredients to the pan, and bring to the boil.

  2. Simmer for around 15 minutes, then use a stick-blender to get a smooth mixture.

  3. Return to the heat, and boil for around 10 minutes until the desired thickness is achieved.

  4. Pass through a sieve to remove bits of skin and seeds.

  5. Pour into warm glass bottles and seal, or can as desired.

  6. Add labels and store in a cool dark place for up to 12 months.



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