As an Amazon Associate, I earn from qualifying purchases.

Chilli sauce has long been a useful cooking spice all over the world. Adding a little extra chilli sauce while cooking or just spreading them on sandwiches, wrap, and burgers can make the dishes much more enjoyable. However, chilli sauce from ingredient stores can cause great health risks. That is why many people are now looking forward to knowing How To Make Chilli Sauce At Home. Using only six ingredients that are always available in your kitchen, our post will help you achieve delicious meals without worrying about health issues. Continue reading to know how to make your magical clean sauce!

How To Make Chilli Sauce At Home?

Step 1: Choose Chilli Pepper

The right ingredient will ensure the result of your desire. You would select chilli based on its heat level or mix different types to get your favourite heat level at this first step. Below are the most popular types of chilli you can easily find in any supermarket:

• Serrano chillies: Being the first name on our chilli list, it’s much milder and suitable for any taste. Like normal chillies, it comes in red and green and is less hot than the two chillies below.
• Habanero chillies: This chilli has a very easy-to-distinguish shape of a lantern. When it’s ripe, its coat will commonly change into orange and red. Hence, the heat, flavour, and flora aroma of Habareno make it one of the most popular spicy ingredients.
• Birds Eyes chillies: The alternative name of this chilli is Thai Chilli, as it is the most popular in Southeast Asia. Though the Thai people are famous for eating hot food, this chilli is still only half the spicy of Habanero Chilli.
• Besides fresh chilli, you can also use chilli flakes, chilli powder,  dried chilli, etc. One spoon of them is equal to one chopped fresh chilli.

Step 2: Prepare Ingredients

Various additional seasonings can enhance the sauce base and elevate its flavour. However, according to different tastes and cooking environments, no common chilli paste recipe carries out the most exact ingredients.

On a trip to the tropical country of Thailand, we luckily got our hands on their generational passed-down recipe. Let’s have a brief look at what we are going to use.

• 400 g red bird’s eye chillies
• 200 g water
• 70 g apple cider vinegar
• 10 fat cloves garlic
• 60 g raw sugar
• 1 tbsp fine sea salt

This recipe comes from Thailand, so we would like to recommend their favourite chilli of the red bird’s eye. Nevertheless, its spicy level is just medium. If you want it to be hotter, mix it with some Habanero chillies. In this mixture ingredient, extra virgin olive oil or other neutral oil like avocado oil can create a smooth, silky top layer. You can also use water instead of oil to make the ingredients easily stick together.

The canned paste includes many artificial preservatives to keep it fresh through time, whereas our homemade one prefers the absence of these substances. Therefore, we will replace it with vinegar to protect food against oxidation while allowing us to add a touch of flavours.

Finally, our blended sauce would be perfect with a little sweetener that helps create a well-balanced vinegar and chilli taste. To make sure you don’t forget, do enhance the flavour with a flake of salt.

Step 3: Make Chilli Sauce

After preparing all our goods and tools, it’s time to finally use them. In this step, we will have some cooking orders to follow. Let’s get into it!

Deseeding: Wear disposable food prep gloves to prevent getting the chillies all over your hands, which will usually end up in your eyes. Then, use a knife to open up your chillies and grab a teaspoon to scrape out the seeds.

Blending the mixture: Put all ingredients except salt and sugar into a food processor or a blender. By doing this way, you are creating a nice uniform mixture.

Simmering: Pour the mixture into a large saucepan and add some salt and sugar. After that, heat and simmer gently. Remember to stir the mixture regularly to prevent sticking and burning at the bottom. When you’re about to finish simmering the mixture, you can taste and adjust the seasoning as you wish. Even water can work well in case your mixture gets thicker.

Cooling and storing: After your sauce is completely cool, fill it in any bottle or jar that comes with sealing and put it in your fridge for storing. Keeping food in fridges will prolong its shelf life, keep it fresh, and even make it somehow tastier.

Step 4: Add-on Option

Chilli sauce that contains 100% chilli can not have a red colour. Therefore, for your sauce to look like those in the fast-food restaurant, you can add some other elements as we suggest below:

• Fresh, canned or even tomato puree can change its colour quite nicely.
• Roasted garlic can better the taste and scent of your sauce.
• Raw, roasted or caramelized onions are all suitable. As they would provide a unique scent to your dish.

The above suggestions are just some methods that we find helpful. You can also add any seasonings you like to create your ideal dish.

Final Thoughts

Making homemade food has been a popular trend recently because people are starting to care for their health. Moreover, you can adjust your seasoning whatever you like, making it tastier than the canned ones. We believe that our How To Make Chilli Sauce At Home guideline has covered all the bits and pieces you need to make your homemade chilli sauce. It’s time to put your phone away and try this new recipe!