• 250g red chillis -stems cut off and seeded if hot (wear gloves!!!!)

  • 250g green chillis – stems cut off and seeded

  • 5 tbs light brown sugar

  • 1 1/2 tbs salt

  • 1 1/3 cup water

  • 1 1/2 cup white vinegar


  1. Place all the ingredients except vinegar into a blender and blend until smooth.
  2. Transfer puree into a large glass jar. Cover container with plastic wrap and place in a dark place for 3 to 5 days, Stir each day scraping down the sides at the same time. Continue stirring daily until mixture is bubbly.
  3. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  4. Bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  5. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

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