Basic hot sauce

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Homemade Red Hot Sauce

Craving something with a kick? This vibrant homemade hot sauce combines the fiery heat of red chillies with sweet tomatoes and tangy vinegar for a versatile condiment that’ll wake up any dish. Ready in under 60 minutes, this beginner-friendly recipe strikes the perfect balance between heat and flavour, with the onion adding depth and the sugar helping to round out the spiciness. Whether you’re looking to spice up your morning eggs or add some heat to your favourite tacos this sauce delivers a punch of flavor that’ll have you reaching for more. Plus, it stores beautifully in the fridge for up to two weeks, getting even better as the flavours meld together. Let’s get cooking!

Basic hot sauce
 
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Nutrition Information
  • Serves: 40 teaspoons
  • Serving size: 100 ml
  • Fat: 2.1g
  • Saturated fat: o.3g
  • Carbohydrates: 5.7g
  • Sodium: 0.65g
  • Fiber: 0.9g
  • Protein: 0,7g
Recipe type: Chilli sauces
Cuisine: International
Prep time: 
Cook time: 
Total time: 
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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
  1. Heat oil in a pan. Add onions. Cook until starting to change colour.
  2. Add Chillies and cook until soft (approximately 10 minutes.)
  3. Add chopped tomatoes, vinegar and sugar and cook for another 20 minutes.
  4. 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
Notes
Good for: Hamburgers, general spicing

This recipe yields about 2 - 3 bottles

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