Homemade Chilli Sauce

prep

20 mins

cooking

30 mins

serves

10 people

There are many great chilli sauces on the market but we think this one is amazing

method

Roughly chop your chillies, leaving the seeds in, then Combine chilli, tomatoes, sugar and vinegar in a saucepan over high heat. Bring to the boil. Reduce the heat to a medium and allow to Simmer, stirring occasionally, until sauce thickens slightly. Remove from heat. Stand for 5 minutes.

Blitz your mixture, in batches, until smooth. Pour into hot sterilised jars or airtight containers Secure lids. Refrigerate for up to 3 weeks.