Chilli Sauce Recipes

I've been receiving many, many requests for chilli sauce recipes over the years - so here are the best of the best !

The Chilli Sauce Recipes
Quick & Easy Chilli Sauce Mild Chilli Jam Pan-Asian Chilli Sauce Chilli Oil
Lemon and Lime Pickle Blueberry Chipotle BBQ Sauce Raspberry Chipotle Sauce Sambal Goreng
Better Than Tabasco Mediterranean Chilli Sauce




Mild Chilli Jam
  • 1 medium onion
  • 1 red cayenne or jalapeno chilli
  • 12 cherry tomatoes
  • 1 tablsp olive oil
  • 1 tablsp balsamic vinegar
  • 1 teasp sugar
  • black pepper

Peel the onion and cut it in half, then slice into long, thin semi-circle pieces.

Gently heat the oil in a small frying pan or sauce pan, and add the onion along with the sugar.

Cook on a low heat for 10 minutes until starting to soften. 

De-seed and finely chop the chilli, and add to the pan along with the balsamic vinegar.

Cook for a further 5 minutes over the same low heat. 

Cut the tomatoes in half and add to the pan along with freshly ground black pepper to taste.

Give everything a good stir and leave to cook gently, on low heat, for about 30 minutes.

Give the jam an occasional stir - the tomatoes will gradually collapse and the consistency will become dark and sticky.


You can serve this warm or cold

It will keep in the fridge in a covered container for about a month.


Top Of Page



Quick & Easy Chilli Sauce

Despite the ease preparation, this is quite a nice chilli sauce with a good depth of flavour.

  • 1 red onion, chopped
  • 4 garlic cloves, peeled and chopped
  • 1 red capsicum (bell pepper), roughly chopped and de-seeded
  • fresh chillies of your choice, chopped (you can de-seed them if you want to have a milder sauce)
  • 6 tablsp olive oil
  • 1 teasp sugar
  • salt to taste


You just whiz it up in a food processor or blender, and hey presto! Chilli sauce.

It’ll keep for a couple of weeks in the fridge.


Top Of Page




Pan-Asian Chilli Sauce

This is a brilliant sauce that ties together a number of asian flavours really beautifully.

  • 3 tablsp vegetable oil 
  • 1 red capsicum (bell pepper), deseeded and sliced
  • 1 small onion, sliced
  • 2 red cayenne chillies, sliced
  • 30g (1 oz) fresh ginger, peeled and cut into matchsticks
  • 3 cloves garlic, sliced
  • juice of half a lemon
  • 3 tablsp tomato purée (can be made in food processor with fresh or tinned tomatoes)
  • 1 tablsp fish sauce


Heat the oil in a large frying pan and add the capsicum, onion and chilli.

Cook the capsicum is soft and staring to colour (golden brown), then stir in the ginger and garlic and cook until the garlic is golden.

Take off the heat, let cool, and drain off the oil through a sieve.

Tip the mixture into a small blender and stir in the lemon juice, tomato purée and fish sauce.

Blend until smooth.

Use immediately or store in a jar in the fridge for up to four weeks covered in a layer of oil.


Top Of Page



Chilli Oil

Makes about 1½ cups

Chilli Oil

This spicy oil is great to cook with but is also a great oil to use in salad dressings to give them a bit more kick!


  • 2 bird's eye chillies, roughly chopped
  • 1 red capsicum (bell pepper), de-seeded, roughly chopped
  • 325 ml (11 fl oz) olive oil 


Put the chilli, capsicum and oil in a food processor and blend heavily, until no large pieces are visible.

Pass chopped through a fine strainer and season with salt and fine, black pepper.


Top Of Page




Lemon & Lime Pickle

A rich and intensely flavoured Indian style pickle. This recipe makes a 500g jar. 


  • 1 large lemon
  • 2 lime
  • 1 whole bulb of garlic
  • ½ teasp brown mustard seeds
  • 1 inch of ginger, peeled and finely chopped
  • ¾ teasp hot chili powder
  • ½ teasp turmeric
  • 3 tablsp vegetable oil
  • ½ tablsp of white wine vinegar


Cut the lemon and limes into quarters and remove their seeds, before chopping them into ½ cm (¼ inch) pieces.

Cut the garlic in half across the bulb so that each clove is cut in half.

Heat the oil in a frying pan. Add the garlic halves - cut side down and fry gently for 5 minutes.

You'll know trhe garlic is done when you can pinch the skin off easily with your fingers. 

Remove the skin and return the garlic to the pan along with the mustard seeds.

When the mustard seeds start to pop add the ginger, chili and turmeric and fry it all for a few seconds.

Now add the vinegar, lemon and lime and stir well.

Remove it from the heat and let it cool.


Will keep for at least 1 month in a jar in the fridge.


Top Of Page





Blueberry Chipotle BBQ Sauce

A wildly different sweet, sour and smokey flavoured sauce. Makes About 3 cups.

  • 3 cups fresh blueberries, crushed
  • 1½ cups white vinegar
  • ½ cup brown sugar
  • 2 tablsp Worcestershire sauce
  • 1 teasp white pepper
  • 1 teasp black pepper
  • 1 teasp salt
  • ½ teasp ground cloves
  • ½ teasp chipotle powder, or more to taste
  • 1 bay leaf


Blend the ingredients and cook together in a saucepan.

Bring to a boil, reduce heat and simmer for about 8 to 10 minutes.

Best served at room temperature or warm.

Remove the bay leaf and let the mixture cool.

Will keep in the fridge for 2-3 weeks in a covered container.


Top Of Page




Raspberry Chipotle Sauce

Sounds very similar to the one above, but the different fruit and spices used do radically change the flavour. Also makes About 3 cups.

Raspberry Chipotle Sauce

Sounds very similar to the one above, but the different fruit and spices used do radically change the flavour. Also makes About 3 cups.

  • 3 cups fresh raspberries, crushed
  • 1½ cup water
  • 1 cup sugar
  • ½ teasp freshly ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • 1 stick of cinnamon
  • ½ teaspoon chipotle powder, or ½ a rehydrated chipotle


Blend the ingredients in a food processor, except the cinnamon.

Pour the mixture into a saucepan, add the cinnamon stick and bring to a boil.

Reduce the heat and let it simmer for about 8 to 10 minutes, stirring every minute or so.

Remove the cinnamon stick and let the mixture cool.

Will keep in the fridge for 2-3 weeks in a covered container.


Top Of Page




Sambal Goreng

A classic Indonesian sauce - this one is in the Balinese style.

  • 6 red shallots
  • 10-11 cloves of garlic
  • 5 large red chillies (any New Mex, poblano, or even capsicum), de-seeded, finely diced
  • 2-5 small chillies (birds-eye or serrano), finely sliced
  • 2 teasp belacan (fermented shrimp paste)
  • 1 teasp sea salt
  • 1/3 cup vegetable oil


Slice the red shallots and garlic very thin. You're trying to get them all the same thickness so they all go golden at the same time, when you fry them.

Mix the belacan with the salt, with your hands, until it resembles breadcrumbs.

Heat the oil in pan or wok over medium heat.

Fry the shallots and garlic for at least 30 seconds, moving them around so they turn golden, evenly.

When they are all golden, add in the chillies and the shrimp paste/salt mixture and fry for another minute, stirring constantly.

Now, strain the oil off and reserve it for other uses - it's now a nice chilli oil.

Put the sambal in a bowl and it's ready to serve with whatever you want. Steamed fish or fried chicken are excellent candidates.


Top Of Page



Better Than Tabasco


Better Than Tabasco

The name says it all ! A Tabasco style sauce that's simply way better!

  • habanero chillies (number and varieties is really up to you.)
  • 1 teasp sea salt
  • 1 cup balsamic vinegar


OK, I normally remove the stems,pith & seeds from the chillies, but if you like it really hot, just remove the stems.

Put the cut up chillies and the salt and balsamic into your food processor and blend until no chillies pieces bigger than about 2mm are visible.

Put this mix into a small bowl, cover and let it sit in the fridge for 24 hours.

Sieve the mixture through a very fine meshed sieve and keep in a small jar or bottle.

Use where you would use Tabasco or any other hot sauce.


Top Of Page



Mediterranean Chilli Sauce

This simple sauce is great with a BBQ but is equally good mixed with cream cheese as a dip or mixed with a little mayo to tone it down for those who don't like the heat so much.

  • 1 small tin anchovies (8-10 fillets)
  • 1 cup fresh coriander
  • 1 tablesp of cumin powder
  • 1 tablesp of dried oregano
  • 5 cayenne chillies
  • 1 red capsicum, de-seeded and chopped
  • 1 yellow capsicum, de-seeded and chopped
  • 3 cloves garlic, chopped
  • 1 teasp tomato paste
  • Juice of 1 lemon
  • 2 tablsp sherry vinegar
  • Good olive oil


Blend all the ingedients in your food processor, starting with 1 tablsp olive oil.

Adjust the consistency by blending in more oil until you get something you like.

Feel free to play around with the amount of vinegar as well.

This sauce will keep in the fridge for 5-6 weeks



Top Of Page