English Chili Sauce

Name: English Chili Sauce
Yield: Makes about 1 cup
Ingredients: 36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds); 1/2 cup cider vinegar; 2 cups sugar; 1 1/2 tablespoons pickling salt

August 2, 2016

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Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Recipe information

Yield
Makes about 1 cup

Ingredients

36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds)

1/2 cup cider vinegar

2 cups sugar

1 1/2 tablespoons pickling salt

Preparation

Step 1
Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.
Step 2
In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.
Step 3
In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.

TagsCondiment Hot Sauce English British European Chile Vegetable Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Simmer Blender Gourmet

Recipe notes

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