Hot Chilli Sauce

makes approx 760ml (1 pint) ─ 2 small jars

Recipe kindly supplied by Kilner.


  • 4 fresh red bird’s eye (thin) chillies, stalks removed.
  • 1 dried chipotle chilli
  • 4 ripe tomatoes, quartered
  • 1 carrot chopped
  • 1 small onion chopped
  • 1 celery stick chopped
  • 2 tbsp agave syrup or clear honey
  • 1 tbsp tomato pure
  • 2tbsp red wine vinegar
  • 1 tsp tamarind paste
  • 150ml. (5fl. oz) organic apple juice
  • Salt & freshly ground black pepper


  1. Put all the ingredients except the salt and pepper in a preserving pan or a large heavy-based stainless steel saucepan. Bring to the boil, reduce the heat. Cover and simmer gently, stirring occasionally for 45 minutes or until pulpy.
  2. Pure in a blender or food processor with 5 tbsp of water, stopping and scraping down the sides as necessary, then rub through a sieve into a bowl. Season to taste.
  3. Pour the sauce into warm sterilized jars with nonmetallic or vinegar-proof lids, top with waxed paper discs, seal and store in the fridge for up to one month.

Tip: This will store for 1 month refrigerated.