Recently, I have missed having some home-made chilli sauce in the fridge. It is one of those things that I have come to rely upon, or rather become addicted to. Before Mr.Scott started making it, I used Encona, the papaya flavoured one. Slightly sour, perfectly spicy and very good. Sriracha has always been a firm favourite in the same vain. A smooth, fierce chilli red hot sauce that works on so many levels.
Chipotle chilli sauce
Chipotle chilli sauce is probably my tomato ketchup. I would add it to almost anything. It just works. But what I love more is the fact it is so easy to make. Chop, blitz, cook then sieve for an authentic smooth finish. I have chosen to add a little twist to my latest chill sauce. Chipotles. Smoky and rich in flavour. They add a richness and depth of flavour. Is this fusion? I am not sure. I love to mix up flavours but only those that work. And this does.
Do you love chilli sauce? Which brand do you like and have you ever tried to make your own? Tell me, I would love to know 🙂
Chipotle chilli sauce
Here are a few chilli inspired recipe for you sourced from the web:
Hot chilli & ginger pickle – Kavey Eats
Courgette & Feta terrine with roasted red pepper & chipotle coulis – CookSister
Braised Poussin with a chilli lime broth – Franglais Kitchen
Mixed Tomato Chutney – Fab Food 4 All
I am entering my chill sauce in to the following challenges:
Vegetable Palette “Summer Reds” – Allotment 2 Kitchen
The Spice Trail “Summer spice challenge” – Bangers & Mash
Simple and in Season – My Custard Pie & Ren Behan
Chipotle chilli sauce
Chipotle chilli sauce
Ingredients
- 600 Red chillies roughly chopped
- 200 Red pepper roughly chopped. 1 large pepper will do
- 2 Large cloves garlic roughly chopped
- 170 ml White wine vinegar
- 1 tbsp Salt
- 150 g Demerara sugar
- 300 ml Cirio tomato passata
- 8 to 10 Dried chipotle chillies
Instructions
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Place the chopped red chillies, red pepper and garlic into a food processor and blitz until the mixture is a rough paste
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Tip the chilli paste into large saucepan and add the salt, vinegar, sugar, passata and dried chipotle chillies
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Bring the mixture to the boil then turn the heat to a simmer (medium/low heat) and continue to cook for up to 30 minutes
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Take the sauce off the boil and leave the mixture to infuse for another 30 minutes
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Remove the whole chipotle chilies from the saucepan then de-stalk and chop up into small pieces before returning to the chill sauce
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Puree the chilli sauce either with a stick blender or again in the food processor until the sauce is smooth in appearance
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For a super smooth Sriracha-like sauce sieve the sauce by placing it into a sieve over a bowl or saucepan in small batches to remove any lumps. This will result in a smooth silky chilli sauce with a vibrant red colour
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Place the chilli sauce into sterilised jam jars. Once opened keep in the fridge
Recipe Notes
This recipe makes 3 jam jars worth of chilli sauce.
that looks lovely Laura.
I love chilli sauce and always ave several on the go. My favorite is homemade salsa macha , but there is also room in my fridge for a spreading sauce!
Oh I will ow have to try salsa macha Helen, thanks for that tip!
I love Sriarcha, so I know I will adore this and would love to try some now – spicy and smoky! If only I could. Thank you so much for sharing with VegetablePalette – I am also intrigued by the one made with Papaya so will have to check it out sometime.
Thanks Shaheen, it is something that is well worth having a supply of but the papaya variety is very good for shop bought.
Mmmm I’m a big fan of chilli but for some reason I don’t buy or make chilli sauce! Need to fix this gaping hole in my refridgerator!
I hope you give it a try Elizabeth!
I have never been a huge chill fan but that changed when I met chipotles – adore their smoky flavour! It really adds richness to dishes… Thanks for the link!
No problem Jenne, I love all chillies but chipotle are probably a favourite of mine too.
Every fridge should have some 🙂
Agree Sally!
Our whole family loves different types of chilli sauce. When I go home to Florida I stock up on all of the crazy hot kinds and ones with unusual flavours. But you can’t beat a good chipotle sauce. I haven’t made hot sauce in ages and this looks so good (I agree with you about Cirio -all of their products are good). Pinning for when I come back from holiday. I hope you are enjoying yours. Cheers from Croatia!
Love the look of this sauce – it would definitely go down well in our house as we’re all major chilli-heads, even my nine-year-old loves the stuff! But for some reason never got around to making my own. Your recipe is definitely the inspiration I need. Thanks so much for entering your gorgeous sauce into this month’s Spice Trail challenge 🙂
I’ve been making chilli jam but never (so far) sauce. As there’s a pot of chipotle chillies in the cupboard and a healthy harvest of chillies from the greenhouse, your recipe could be just what I need to fix this!
I’m not a fan of chilli myself, but I’m passing this onto John as I know he’ll love it and use it in a range of his cooking. Thank you
Oooh, I never would have thought to make this myself. It sounds so good. I’d love to try sriracha as well.
yum – I have only just finally tasted sriracha and love it. Will have to try this out as the smoky flavour of chipotle is wonderful and has so much to offer in all kinds of meals.
This recipe sounds delicious. Being Malaysian, we have many types of chilli sauces and here is a simple recipe to go with one of our favourite dishes, chicken rice.
http://www.eatcookexplore.com/chicken-rice-chilli/
Oh thanks May, chicken rice is something I love. I will definitely try out yours 🙂
Quick note to say thank you so much for entering Simple and in Season. The round up is now published 🙂