This simple sweet chilli sauce recipe is perfect for everything from slathering onto bacon sandwiches through stir fry sauces and glazes.
A Simple Chilli Sauce.
I love this recipe, it takes some store cupboard ingredients and mixes them with our crop of chillies to form a really versatile and delicious sauce.
It is also my goto sauce to add to a bacon sandwich and it gets used in lots of my glazes.
It is a recipe that requires very little skill other than the patience to prepare the chillies.
Whilst we are on the topic of preparing chillies… If you rub your hands with oil before you start it will prevent the capsaicin from entering your pores.
This means it will wash off when you have finished and no chance of stinging eyes or worse later in the day!
What Chillies to use.
I would not necessarily call myself a chilli connoisseur but I do know that all chillies have different flavours as well as heat levels.
As a result I tend to blend the chillies that I use in the sauce.
Generally speaking, I will mix cherry bomb chilli peppers, with cayenne and a Thai birds eye chillies.
The Cherry bomb peppers are the mildest, roughly the same sort of spice levels as a jalapeno pepper.
I use these for the main body of the sauce and they make up around 65% of my mix. A quarter of my mix is usually cayenne pepper and just 10% Thai birds eye chilli.
A general mild red chilli makes an ideal sub for the cherry bomb peppers. Habanero or Scotch bonnet make a good swap for the Thai birds eye chillies.
How to Vary the Spice.
Tolerance to the spicy chilli heat varies from person to person massively. So, in reality, you will need to work the exact balance to your own tastes.
In fact, that is the true beauty of this recipe, you can make it as hot or mild as you like!
The easiest way to vary the heat is covered above. Simply swapping out a hot chilli for a milder one makes a big change.
However by doing that you are also swapping out flavour.
Removing the seeds and thin membrane from the hotter chillies can also help.
Naturally, most of the heat will remain and it is not a magic bullet. But it will reduce the heat and the intensity of the heat whilst keeping the flavour.
It also makes for a better eating sauce, I will usually remove 50-60% of all of the seeds when I am making this recipe.
- 300 g Chilli Peppers
- 6 Cloves Garlic
- 125 g Light Brown Sugar
- 100 ml Water
- 50 ml Mirin
- 50 ml Light Soy Sauce
- 50ml White Wine Vinegar
- Prepare your chillies by removing the stalks and if you want to remove some or all of the seeds.
- Peel and roughly chop the garlic cloves.
- Place all of the ingredients into a pan and bring to the boil, stirring to ensure that the sugar is all dissolved.
- Reduce the heat to low and simmer for 15 minutes making sure that the sauce does not catch on the bottom of the pan.
- Transfer to a blender or use a stick blender and blitz to a texture that you prefer.
The calorific value of this recipe refers to the full amount.
This sauce will last for around 10 days in the fridge and it improves with a few days to "mature".
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 781 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 3752mg Carbohydrates: 181g Net Carbohydrates: 0g Fiber: 5g Sugar: 160g Sugar Alcohols: 0g Protein: 11g