Watos Chilli Sauce Recipes

Steps:

• Roughly chop chillies.
• Take out the seeds before chopping if you like a mild chilli sauce.
• Place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute.
• Then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer.
• Simmer for approximately 30 minutes or until the chillies and sultanas are very soft.
• Let cool.
• Then in a clean blender blend the chilli sauce until smooth and creamy.
• You should end up with approximately 1.5 litres of chilli sauce.
• Bottle into sterilised jars.

Steps:

• Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.