Recipe: Chilli Sauce

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  • 250 gm. fresh chillies, red
  • 1 tbs. ginger, grated
  • 750 ml white vinegar
  • 6 cloves garlic
  • 2-3 tsp. salt, adjust to taste
  • 3 cups sugar (you can reduce sugar if you like)
  • 300 gm sultanas


  • De-seed chillies.
  • Put chillies and vinegar in a blender and puree.
  • Place the puree and all other ingredients in a heavy bottomed pan and simmer until sultanas and chillies are cooked and soft.
  • Allow to cool. Make a puree in a blender.
  • Store in sterilised bottles.


You can also put dry red chillies in sherry or gin. Then use a few drops of this hot liquid on your food.


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