Roasted Chilli Sauce
This has been shared with us by Nikalene Riddle from Skinnymixers. A delicious sauce to gift to those that love a bit of spice! Presented in a jar with a label and some twine, it makes for a great addition to your next festive hamper.
Recipe Tester Feedback: "Wow, I had no idea how easy it was to make chilli sauce! I love that you can make it as hot or mild as you like, and it isn't loaded with sugar or preservatives. I also really like the roasted flavours and the smokiness of the paprika in it." - Karen
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes
Cooking Time 15 minutes
Makes 2 jars
Can be frozen
- chillies - 300g, of choice, stems removed and deseeded
- tomatoes - 2 large, ripe, halved and deseeded
- onion - 1 large, red, quartered and unpeeled
- garlic cloves - 7 large, unpeeled
- apple cider vinegar - 50g
- paprika - 1 tsp, smoked, optional
- salt - 1/2 tsp
- pepper - pinch, cracked black
- stevia - 10 drops, liquid, or 1 tsp sugar
- Preheat oven to 180C fan forced. Line a baking tray with baking paper.
- Place the deseeded chillies (300g), halved tomatoes (2), unpeeled quartered onion (1) and unpeeled garlic cloves (7) onto the prepared tray. Bake for 10 minutes.
- Remove the garlic cloves from the tray and then switch the oven to the grill function. Grill the remaining vegetables on high until the chillies are slightly blackened and blistered.
- Once cooled enough to handle, peel the onion and garlic cloves.
- Add the cooked chillies, prepared onion, prepared garlic cloves, apple cider vinegar (50g), smoked paprika (1 tsp, if using), salt (1/2 tsp), black pepper (pinch) and stevia (10 drops) to the mixer bowl. Program 1 minute / Speed 5, measuring cap on.
- Program a further 1 minute / Speed 9, measuring cap on, or until your desired consistency is reached.
- Pour into warm sterilised jars.
- Nikalene highly recommends you use gloves and a face mask if you are working with hot chillies like habaneros.
- This can be kept in a large sterilised jar in the fridge. Top with olive oil to prolong storage life. Alternatively, freeze in ice trays and defrost small portions as required. They can be kept in the fridge for up to one week after defrosting.