Fiery Hot Chilli Sauce Recipe – Easy Homemade Chilli Sauce From Your Garden

If your garden is overflowing with lots of fresh chillies, it’s time to turn them into a simple homemade hot chilli sauce that will zing on everything from eggs to roasted vegetables. This easy garden chilli sauce recipe is sweet, smoky, and packs a punch, perfect for adventurous eaters!

You can pick different types of chillies to customise the flavour and heat of your sauce. Chilli sauce is a staple in many UK households, reflecting the country’s love for bold condiments and homegrown produce. The type of chillies you use will affect the spice level and flavour profile of your sauce.

Ingredients for Hot Chilli Sauce

• 250g fresh red chillies (from your garden, or store-bought if needed; you can also use a couple of handfuls of green chillies for a different flavour)
• 3 cloves garlic, peeled and smashed
• 1 small onion, roughly chopped
• 2 ripe tomatoes, chopped (optional, adds sweetness and body)
• 150ml white vinegar
• 1 tsp salt
• 1 tsp sugar (optional, balances the heat)
• A glug of olive oil
• Water (optional, to adjust the consistency)

Tip: Keep the seeds in for maximum heat, or remove some or use half the amount of super-hot chillies if you prefer a milder homemade chilli sauce.

How to Make Homemade Hot Chilli Sauce

1. Prepare your chillies – Slice off the tops and roughly chop. Gloves are essential unless you enjoy a spicy sting on your fingers for days!
2. Cook the base – Heat a glug of olive oil in a small pan. Gently fry the onion and garlic until soft and fragrant. Add the chillies and cook for 5–7 minutes until they soften. Add the remaining ingredients, then bring the mixture to a boil.
3. Blend into a sauce – For a quick sauce, you can blitz all the ingredients in a food processor or mini-chopper with a pinch of salt until smooth. Alternatively, transfer the cooked chilli, garlic, and onion mix to a blender, add vinegar, salt, and sugar, and blend until smooth.
4. Simmer and thicken – Pour the mixture back into the pan and simmer on low heat for 10–15 minutes until slightly thickened. Simmering on low heat helps develop the flavours before blending. Taste and season the sauce to your preference.
5. Bottle and store – Allow the sauce to cool before pouring into sterilised jars or bottles. This homemade hot chilli sauce keeps in the fridge for up to 2 days or can be frozen for up to 3 months, or longer if you sterilise properly.

Tips for the Best Garden Chilli Sauce

• Use a mix of mild and super-hot chillies from your garden for depth of flavour, some chillies really pack a punch of heat and spice.
• Don’t worry, making chilli sauce isn’t hard, it’s accessible to everyone, even beginners.
• Roast your chillies in the oven first for a smoky twist.
• Experiment with adding a splash of lime juice or a handful of fresh herbs like coriander for a unique twist.
• Chilli sauce is a versatile condiment made from chilli peppers, vinegar, sugar, and spices, often with a tomato or garlic base. Use it as a dipping sauce, marinade, stir-fry flavour booster, or spicy topping for your favorite foods.
• Looking for gift ideas? Homemade chilli sauce makes a great present, or check out the Custom 3-Jar Hot & Spicy Bundle, Hot Sauce lovers trio, and Build Your Own 5-Piece Gift Set from One Stop Chilli Shop for a ready-made set to delight any spice lover.

This easy hot chilli sauce recipe is a fantastic way to use up your garden chillies and add a fiery kick to meals all year round.

Storage and Shelf Life

Once your homemade chilli sauce has cooled, it’s time to store it so you can enjoy that fiery kick for weeks to come. Pour the sauce into a clean bottle or jar, making sure the lid fits tightly to keep out air and moisture. The best place to store your chilli sauce is in the fridge, where the low temperature helps preserve its fresh taste and vibrant colour. Depending on the acidity and how well you’ve sealed the bottle, your sauce should stay good in the fridge for up to 2–3 weeks.

If you’ve made a big batch and want to keep some for later, freezing is a great option. Simply pour the sauce into a freezer-safe bottle or jar, leaving a bit of space at the top for expansion, and pop it in the freezer. Your chilli sauce will keep for several months this way, perfect for when you want a taste of summer’s heat in the middle of winter. When you’re ready to use it, just place the bottle in the fridge or on the counter to thaw. Always check your sauce before using: if you notice any unusual smell, texture, or signs of mould, it’s best to discard it and make a fresh batch. With the right storage, you’ll have a homemade condiment ready to spice up your meals any time you need it!