Fiery chili sauce

A rich and fiery chili sauce. Take care when handling chili peppers. And serve sparingly!

  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Number of servings: 10
  • Difficulty: Easy


  • 2 red onions
  • 1 lemon
  • 2 limes
  • 250ml malt vinegar
  • 7 garlic cloves
  • 1 green bell pepper
  • 1 red bell pepper
  • 800g cherry tomatoes
  • 30 mixed chilies
  • Olive oil
  • 1 tbsp ground black pepper
  • 1 tbsp brown sugar

Recipe instruction

  • Preheat the oven to 400°F/200°C.
  • Finely chop the red onions and sweat gently on a low heat in olive oil for 5 minutes.
  • Peel the garlic and add it to the onions.
  • Meanwhile, chop the bell peppers to 1-inch pieces. Add the bell peppers and tomatoes to a roasting dish, and rub with lemon juice, olive oil, and black pepper. Transfer to the oven and roast for 30 minutes.
  • Once the onions and garlic have softened, chop and add the chilies, seeds and all. Mix well and continue to gently fry.
  • Thoroughly wash your hands following handling raw chilies.
  • Once the tomatoes and bell peppers have finished roasting, add them to the pan. Cook for at least 10 minutes, breaking them up with a masher or a hand blender as they simmer. Once broken up, mix in the sugar.
  • Transfer the sauce to a blender and blend until smooth.
  • Return to the pan and add the vinegar and juice of the limes.
  • Cook through for a further 10 minutes, then leave to cool.
  • Transfer to sterilized jars and keep refrigerated.
  • Leave for at least two weeks before tasting.