Green Chilli Sauce
This is a great example of something that I made up after I read about 10 recipes and through trial and error, came up with this simple option. With a glut of chilies I had over lockdown, I needed something that was versatile and that would keep well. It’s based on 1kg of chilies as that is what I had, but of course it can be any multiple/fraction of that and easily adjusted. I use it to heat up other sauces, e.g. a couple of teaspoons added to a couple of tablespoons of mayonnaise or tomato sauce to spice it up and it’s pretty awesome on eggs to give you a kick in the morning.
Ingredients
Equipment
Method
- Put all of the ingredients in a saucepan over a high heat, bring to boil, then turn down to a medium low heat and cook for 15-20 minutes
- Take saucepan off the heat and leave to cool for 5 mins
- Blend to a smooth sauce. At the same time, preheat oven to 160c.
- Wash 6-9 preserving jars in soapy water, rinse and place upside down on an oven tray in the oven for at least 15 minutes
- Time it so that the jars come out of the oven at same time you turn the heat off the chilies
- Pour sauce into jars leave ½ cm at top
- Add lid tighten and invert until cool, lid should be pressed down for seal.
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