Processing: Boiling Water Bath 15 minutes 
Storage: 12 months+ 
Yield: 9-10 cups per batch 
800g (28oz) red chillies, de-seeded (optional)
6 cups apple cider vinegar
6 cups sugar
1/4 cup minced garlic
1/4 cup grated ginger
2 teaspoons salt
  1. Wash chillies. Drain. Cut chillies in half and discard seeds to reduce heat of sauce. Finely dice chillies and place into a large pan with the other ingredients.
  2. Prepare jars by submerging in water and boiling for 10 minutes.
  3. Heat sauce mixture slowly, dissolving sugar over medium heat then simmer until soft. Puree for a smooth consistency, if desired.
  4. Place lids into boiled water to warm through.
  5. Fill hot jars with hot sauce to 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal with the warmed lids.
  6. Submerge sealed jars in water and boil for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
  7. Next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  • Wear gloves when handling chillies;
  • Increase heat in your chilli sauce by including some (or all) of the seeds, or using a hotter chilli variety;
  • Try using a different type of vinegar i.e. balsamic or red wine vinegar.
Serving Ideas:
  • Serve with cooked beans such as black beans or pinto beans;
  • Add chilli sauce into your favourite Thai, Indian or Mexican recipe;
  • Combine with coconut milk (or coconut cream);
  • Add into a curry or stir-fry;
  • Serve with rice (or noodles);
  • Mix with butter and rub onto cooked corn cobs;
  • Drizzle tomatoes with chilli sauce as part of a salad;
  • Satay sauce: heat a spoonful of chilli sauce with a few spoonfuls of peanut butter, milk and a teaspoon of soy sauce together until thick. Adjust ingredients to taste.

Share on: