Smoky Chilli Sauce

  • By
  • Adwok
  • on April 9, 2011
Smoky Chilli Sauce

I don't usually make chilli sauce cos there are so many great ones on the market already. This year I found had a glut of late-season chillies that I needed to use. A good problem to have.

Method

Roughly chop onion, garlic and ginger and sweat off in a large saucepan in a tablespoon of olive oil
Add chillies - chopped or whole
Add tins chipotle chillies and tomatoes without draining
Add remaining ingredients, stir to combine and bring to a low simmer
Simmer for about 30 minutes until mixture has reduced and is quite thick
Remove cinnamon stick
Blend in small batches in a food processor
The sauce will be quite thick so add a little cold water to get to desired consistency
Ladle into sterilised jar, seal and cool in fridge.

*Goya or La Morena are the most readily available brands in Australia and becoming easier to find but should be in any fine providore or gourmet delicatessan.

Ingredients

  • 1 large onion
  • 1 thumb sized knob of ginger
  • 3 cloves garlic
  • As many chillies as you have - I used as many as you can see in the photo
  • 1 x small tin chipotle chillies in adobe sauce*
  • 1 x cinnamon stick
  • 1 x tablespoon brown malt vinegar
  • 1 x tablespoon raw sugar
  • 1 x teaspoon salt
  • 2 x 400g tins of peeled tomatoes

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