Chilli Sauce

[Vince G]

Anybody got any good recipes?

Did a bit of googling and not found much I like the sound of.

I like both the sweet Thai-style chilli sauce and also the more savoury (and usually a lot hotter) caribbean-style sauce.

Got loads left from last year in the freezer (they're still fine, we eat them frequently with no ill effects) and with this year's crop, we're getting a bit overloaded, so thought making a sauce or two might be a good idea. They are mostly cayenne, so not mega hot, but that just means I could use plenty to make it spicy!!

[The Cobra]

A good tip I use when making chilli sauce is put in a TBSp full of mint sauce. Blended chillis, a bit of water to get the right consistency, a tiny splash of white wine vinegar and a spoonfull of mint sauce. Stunning

[rustylady]

CHILLI JAM | Recipes | Nigella Lawson Sweet chilli sauce - it doesn't set hard. My kids love this, and you can vary the heat by using different varieties of chilli. Made it this year with Scotch Bonnets

[Samurailord]

We really like the sweet chilli jelly from the River Cottage preserves book - it also doesen't set and is more of a dipping or pouring sauce than a jelly, but is absolutely gorgeous.

Andy

[Buleste]

If you want either of those recipes to set hard you just boil for a little longer (I've accidentally made stuff you could slice!!!!).

[PyreneesPlot]

This is the one I make on a regular basis - a short term not long term keeper, but does several weeks in the fridge should it get a chance. Mr PP calls it Good with Everything Sauce


Depending on the what the sauce is going to accompany I adjust the heat level, usually using serranos, jalapenos and sometimes yellow fatalii. Stick to one type and appreciate the different flavours they each have.

4-6 red or yellow chillies (green chillies taste fine, but make it look less stunning!)
10 cloves of garlic, peeled
4 shallots, peeled and roughly quartered
1 inch piece of fresh ginger, peeled
3 stalks lemon grass, tender centre only, roughly sliced
bunch of coriander, leaves and stems, roughly chopped (add the root, too, if you have it)
300g caster sugar
75ml cider vinegar
50ml Thai fish sauce
50ml light soy sauce

Put chillies, garlic, shallots, ginger, lemon grass and coriander in to a food processor and process to a rough paste.

Mix together the vinegar, fish sauce and soy.

Place the sugar in a saucepan with 4 tablespoons of water and heat slowly, stirring until the sugar has all dissolved. Turn up the heat to high, do not stir and leave to caramelise. This takes about 7 minutes but can be quicker so do watch it closely. If the browning is uneven, very, very gently swirl the pan.

When it is nice and deep nutty brown colour, stir in the paste. It may spit hot caramel at you so be careful!
Return it to the boil which may only take a moment, and then add the vinegar, fish sauce and soy. Return to the boil for a minute or two and then leave to cool.



It is adapted from Peter Gordon Sugar Club Cookbook, more details on my blog.

[Linzy]

i make a chilli sauce with sugar, white wine vinegar, water to make the syrup then chuck in the finely chopped chilli. or i cut up lots of red onions, sweat down, add white wine vinegar (seeped in pickle spices), brown sugar, mustard seeds and chillies cook down till chutney consistency and store in jars. Very nice with cheese and crackers or cold cut sandwiches