Whether you call it chilli sauce or hot sauce, it seems, is determined from which part of the world you are from. I have a South African background and instinctively call it Chilli sauce. Similarly, my fellow chilli sauce lovers in the UK, Australia and New Zealand call it the same. In the USA folks tend to prefer the term “Hot Sauce” or Chili pepper sauce. Call it what you will, in my opinion, any sauce which has the Chilli or Chili pepper as its main theme will taste just great anyway. This is a recipe for a basic Chilli sauce for everyday use
Ingredients
Red Chillies – 1 cup - Birdseye or similar
Tomatoes - 1 and ¼ cups
Sugar – 1 tablespoon
Onion – 1 small (chopped)
Sunflower or rapeseed oil - I tablespoon
White wine vinegar – a quarter of a cup
Salt to taste
Instructions
Heat oil in a pan. Add onions. Cook until starting to change colour.
Add Chillies and cook until soft (approximately 10 minutes.)
Add chopped tomatoes, vinegar and sugar and cook for another 20 minutes.
Allow to cool and use a blender to mix until smooth. Add salt to taste. Pour into hot sterilised jars and seal. Can be kept in a fridge for 2 – 3 weeks