Introduction: No Cook Chilli Sauce

Picture of No Cook Chilli Sauce

I am a proper chilli head and currently grow about 10 different varieties on my roof terrace. As and when the fruits ripen up, I like to make chilli sauce. I put hot sauce with everything I cook and I eat, but to be honest I can also be pretty lazy in the kitchen, so this is why I wanted to make a hot sauce with minimal effort and ingredients.

This is no cook, 3 ingredient hot sauce... and it's pretty darn tasty, even if I say so myself!

Step 1: Ingredients and Equipment

Picture of Ingredients and Equipment

You need 3 ingredients for this hot sauce, and these can easily be scaled up on down dependant on how many chillies you have.

For every 100g of destalked chillies you need:

  • 10g sea salt
  • 80ml apple cider vinegar

You'll also need some equipment in order make this sauce. This includes -

  • Food processor
  • Knife and chopping board
  • Scales
  • Measuring jug
  • Jars or bottles for storage
  • Thin mesh sieve
  • Clingfilm (saran wrap) and an elastic band (optional)

Note: the chillies I am using today are cayenne chillies, but this recipe works well with any variety that you have, especially habaneros.

Step 2: Blend

Picture of Blend

Once you've destalked the chillies (don't worry about removing the seeds), throw them into a food processor, along with the salt.

Blend this until you get a think chopped up mush. Dependant on the water content of the chillies this will sometimes be a thick pulp and sometimes a drier mix; don't panic, it'll all taste great!

Step 3: Optional Aging...

Picture of Optional Aging...

You can optionally age the sauce a little if you fancy it. This allows the sauce to ferment a little, and develops the flavours a bit more. If you are in a rush, skip this step, but if you have the time scoop out the mixture and put it into a clean glass vessel. Loosely put clingfilm (saran wrap) over the top and hold it on with an elastic band. This allows you to keep germs, dust and dirt out of your sauce, but also means if it ferments the air produced has somewhere to go.

Step 4: Strain and Store

Picture of Strain and Store

After you've aged the chilli (or after you've blended it, if you are short on time), throw the mixture back in the food processor and blend with the vinegar.

Then take the fine mesh sieve, and strain the mixture, pushing through the last of the moisture with the back of a spoon.

This is your hot sauce, and it'll be delicious. Be sure to transfer into clean/sterilised jars or bottles for storage. It will keep in the fridge for up to 1 month.

Comments

RamblinLane (author)2016-07-26

Sounds good. nice instructable.

Schnelly B (author)RamblinLane2016-07-26

Thank you!

aalnahed (author)2016-07-26

very good.

How long to ferment .

And what ambient temperature.

Thanks

Schnelly B (author)aalnahed2016-07-26

When I do leave it, it is for no more than 7 days in an ambient temperature of around 18-20 degrees celsius. There is no reason why you can't ferment it longer, but I always get too excited to wait much longer.

About This Instructable

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Bio: I like blogging about urban growing and vegan food - www.planteatrepeat.com
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