With just four components, a few seconds, and a plethora of customization options, you can make the best simple Homemade Chilli Sauces UK at home! This dried chilli sauce is great on hamburgers, wraps, hamburgers, as well as other dishes. Vegan, sweetener, gluten-free, & oil-free options are available!
Even while Amarillo Hot Sauce recipes might include a lot of sugar & extra components (such herbs), this recipe is a great starting point. It can be eaten alone or flavoured with other ingredients.
You may easily mix & combine different chillies to find the best selection for you, based as to how much spiciness you want. You’ll be dousing it on wraps, burgers, flatbread, & drizzling this over everything this way.
Plus, you may tweak it to your desire with extra flavourings, natural flavouring, thick, and much more in my Ingredients & Recipe Notes areas!
- Red Chili Peppers: Depending on how fiery you want the homemade chilli sauce to be, choose the chilies you would like to use. Check out the table below for a fast guide to selecting chilies based on whether you want a light, moderate, or hot chilli sauce.
- Olive Oil: imparts a velvety mouthfeel and aids in the blending of the ingredients. If desired, this can be omitted & replaced with a small amount of water. You might also use a light oil, such as avocado oil.
- Seasoning salt Vinegar: Prevents oxidation by acting as a natural preservative. It does, however, provide a little flavour. Because of its mild sweetness, I prefer handmade apple cider vinegar.
- (Optional) Flavored syrup: It is a common addition to most chilli sauce preparations to balance out the acidity and heat of the vinegar and chiles. You can use any sweetener you choose, including caster sugar (raw sugar, brown sugar, etc. ), natural syrup, and even sugar-free alternatives like xylitol or swerve.
HOW TO SELECT PEPPERS BASED ON THEIR HEAT
- Bell peppers (no heat), Friggitello, and Anaheim peppers are all mild.
- Poblano, Guajillo, Jalapeno, Guajillo, Guajillo, Guajillo
- Jalapeno, Chipotle, Serrano, and Cayenne peppers are all spicy.
- Thai chilli (also known as Bird’s eye chilli), Scotch Bonnet, and Habanero peppers are all extremely hot.
- Ghost peppers and Scorpion peppers are extremely hot.
You can however easily switch up the chilies you use to achieve different levels of heat.
ADD-ON OPTIONS
Red chilli sauce is versatile enough to be customised with a variety of ingredients. Here are a handful of my personal favourites. You don’t include amounts because you believe this is completely a matter of personal preference & that you can apply less or more depending on your preferences.
- Tomatoes: Depending on the flavour and texture you want, you can use a variety of tomato products. Canned (or fresh) diced tomatoes will result in a red chilli sauce that is even lighter. To have a more concentrated taste as well as a similar consistency to the original sauce, use tomato puree/paste. You can also make your own ketchup, which will add a lot of flavour & sweetness to the dish.
- Garlic: Depending on personal liking, use raw or roasted rosemary. It will soften over time as it reacts with the acidity of the vinegar and the other components in the sauce if used raw.
PREPARE THE PEPPERS IN STEP 1
- Rinse the chilli peppers first and blot them dry with such a clean towel.
- The stem should then be cut off ( green tops). When working with chillies, it’s advisable to wear mittens and completely avoid the face!
- After that, roughly cut the peppers while retaining the seeds. Because everything will be combined, you do not have to be overly accurate with your cutting.
STEP 2: MIX THE RED Hot Sauce IN A BLENDER
- Blitz the peppers with the remaining ingredients in a high – speed blender to make a sauce.
- Taste your sauce & make any necessary adjustments to the seasonings.
- The sauce can then be transferred to a sterilised jar and eaten right away or put in the fridge for later use.
- You can thicken this gravy slightly by reducing it over the stove. For further information, see the recipe notes.
HOW DO YOU KEEP IT SAFE?
Store the Maple Habanero Drizzle in such a glass container (plastic will stain) in the refrigerator for up to a month as well as up to four weeks in the freezer.
If it starts to taste rotten or mouldy (or shows physical symptoms of mould), throw it out.
Also, depending on the pH balance and the procedure used, it could be possible to hot pot of water can this red chilli sauce (and then keep it for months inside the fridge). If you’re interested in canning products, it’s vital to get advice from credible sources.
