Making chillie sauce?

[Snadger]

I am growing chillies this year and also plum tomatoes, so I thought I would have a go at making a chillie sauce, preferably one that keeps ok in a jar and can be used when required.

The local kebab shop have a really nice chillie sauce but they won't give me the recipe!

The sauce I like is similar in texture to Passata but is nice and spicy!

I am not much of a cook and had thought about trying to blag it with a bit of experimentation, but a few tips from some knowledgeable grapes wouldn't go amiss!

[rustylady]

We made some lovely stuff last year. Didn't bottle it - froze it in manageable portions. Picked whatever tomatoes & chillies were ready, chopped and put into a roasting tin with chopped onions, garlic and olive oil. Cooked in oven for around 30 minutes and then blended - fantastic.

[wellie]

Snadger,

I believe the sauce you'd find fits your description the closest, would be an 'Arrabbiata' Sauce, and here's the recipe I use, which comes from a book called: Everyday Italian (Murdoch Books)

ARRABBATIA SAUCE for Pasta
Prep time: 30 mins
Total cooking time: 50 mins
Serves 4

75g bacon fat
2-3 fresh red chillies
2 tblsps olive oil
1 large onion, finely chopped
1 clove garlic, finely chopped
500g very ripe tomatoes, finely chopped

Heat the oil, add the bacon fat, chilli, onion & garlic. Fry for 8 mins, stirring occasionally. Add the copped toms with 125ml water and season to taste. Cover and simmer for about 40 mins or until the sauce is thick and rich.

And I reckon rustylady's would be even 'betterer'. I'm a great fan of roasting stuff rather than frying, as the flavour is more concentrated and fuller (well done that woman!)

[mapcr77]

Salsa Ranchera

Hello Snadger!

If you're after Mexican type of salsas, I have endless recipes! Just ask I've posted a few in other threads. But here's one for Salsa Ranchera.

2 ripe tomatoes (big or 3 medium sized)
1/2 onion
2 cloves of garlic
1 tsp oil
Chilli (as much as you want!)
1 pinch oregano
1/2 lime, juice
salt

Boil some water and submerge the tomatoes in it for a few seconds. Take them out, peel them and chop them. Put in a bowl. Them chop the onion, chillies and garlic and mix with the tomatoes. Add the oil, the lime juice and oregano and stir.

[Alison]

I do a mean (if I say it myself) tomato and chilli dipping type sauce. Can't remember the recipe for sure but can check tonight. In theory it keeps for ages but we always run out before I can make any more the following year.

[jersey royal]

Spankingly great chilli sauce

This is a chilli sauce I use with italian pepperoni/salami/spicy sausage with pasta. mmm...

1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
2 red chilli (medium) leave seeds in
10 large plum/5 beefsteak tomatoes
1/2 glass dry white wine
1 table spoon chopped herbs (parsley, basil and sweet marjoram)
1/2 teaspoon sugar
cracked black pepper
salt
olive oil

fry off the onion until golden, add garlic and chilli. add white wine & sugar - reduce. add tomatoes and herbs - season & cook for 25 mins on low simmer until the toms have disintegrated. add cured sausage, season & serve.
freeze in portions if you wish.