Search by keyword, ingredient, dishLogin

Fiery chili sauce


Preparation time:
10 minutes
Cooking time:
50 minutes

What you'll need and how to make this dish


  • 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


  • <ol> <li>Preheat the oven to 400°F/200°C.</li> <li>Finely chop the red onions and sweat gently on a low heat in olive oil for 5 minutes.</li> <li>Peel the garlic and add it to the onions.</li> <li>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.</li> <li>Once the onions and garlic have softened
  • chop and add the chilies
  • seeds and all. Mix well and continue to gently fry.</li> <li>Thoroughly wash your hands following handling raw chilies.</li> <li>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.</li> <li>Transfer the sauce to a blender and blend until smooth.</li> <li>Return to the pan and add the vinegar and juice of the limes.</li> <li>Cook through for a further 10 minutes
  • then leave to cool.</li> <li>Transfer to sterilized jars and keep refrigerated.</li> <li>Leave for at least two weeks before tasting.</li> </ol>

Umami Magazine & Umami Publications is a fictional magazine and publisher for illustrative purposes only

Read the source for this website.

Copyright 2021 Terms & Conditions