Introduction: Chilli Worcestershire Sauce

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If you like Worcestershire Sauce and you like Chilli - then you will love this.
A very spicy, Chilli Worcestershire Sauce.

This was based on a recipe I got from an old country cookbook, the method has been modifed and many more chillis have been added.
Also, some traditional Worcestershire sauces contain anchovy.  This variety contains only vegetables and spices, and of course chillis ;-)

This is really good on all meats, chedder cheese, avocado, scrambled egg etc.

There are a few steps in this one so I have broken it down with heaps of photos.

Enjoy!

Step 1: Get the Ingredients!

You will need the following ingredients:
  • 500g Green Apples ( peeled, cored and sliced - weight given is after you have removed the waste)
  • 150g Caster sugar
  • 40g Garlic, peeled and sliced
  • 20g Fresh Ginger, peeled and sliced
  • 8 Large Chilli's
  • 1 teaspoon Whole Cloves
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Cayenne Pepper  (ground)
  • 20g Salt
  • 330g Treacle
  • 2 litres Brown Vinegar

You will also need the following utensils:

  • 2.7 Litre Saucepan  (minimum size for these quantities
  • Fine sieve
  • Bowl
  • Hand stick blender  (optional - if you want to blend the mix)

Step 2: Prep the Ingredients and Put in the Saucepan

Put all the ingredients into the saucepan - except the Treacle.  That gets added at the end.
  1. Peel, core and slice the apples.  Note, the weight of the apples is 500g - not including peel, core - or the bowl below.
    (my scales were zeroed with the bowl on it)
  2. Peel and slice the Garlic
  3. Peel and slice the Ginger
  4. Remove the ends of the chilli and slice once lengthways.
  5. Add the Cayenne Pepper
  6. Add the sugar
  7. Add the Salt
  8. Add the Peppercorns
  9. Add the Cloves
  10. Add the Brown Vinegar

Step 3: Bring to the Boil, Simmer 2 Hours

Bring the saucepan to the boil.  The turn down the heat until it is just simmering.
Leave it to simmer for 2 hours.  Stirring occasionally.

Step 4: After 2 Hours, Blend Until Smooth (optional)

Ok.  This step is optional.
Some people may not have a stick blender - they are very handy though.

The main reason to blend is to thicken the sauce.  It just adds a little bit more texture - does not affect the flavour.

If you do blend like this.  Be very careful.  The mixture is VERY hot.

Step 5: Sieve Out the Crunchy Bits.

Whether you blended in the previoius step or not.  Now is time to get rid of the chunky bits and leave a nice smooth liquid.
  1. Grab the sieve and the bowl.   Put the sieve over the bowl and carefully (mixture is still hot !) pour the mixture through the sieve into the bowl.
  2. Discard the chunks that are left over.
  3. Pour the sauce back into the pot.

Step 6: Add the Treacle and Bring to the Boil Again.

Ok.  Now you finally get to add the Treacle.

Add the Treacle to the nice smooth sauce that you have just put back into the saucepan, and bring it back to the boil.

Boil for 10 minutes.

Stir frequently at this step.  Treacle can be sticky.

Step 7: Sterilise Bottles. Add the Sauce.

Sterilise some bottles.  You can use the microwave, sterilising tablets.  I generally boil the bottles for at keast 10 mins.

Bottles like these ones didn't fit in my pot, so I boiled both ends for 10 minutes each  (starting with the base).

While the bottles are being sterilised.  Keep the mixture warm over a low heat.

Step 8: Pour the Sauce Carefully Into the Bottles. Enjoy.

Pour the sauce into the bottles using whatever method is the easiest.   I used a funnel.

Put the lids on and a nice seal should form when the sauce and bottles cool.

Now the hard part.   The sauce is actually best if you leave it for 3 weeks for the flavours to mature.

3 Weeks !!     Well you can eat it straight away - but trust me, this improves with a little bit of age.

While un-opened, keep the bottles in a cool, dark place for up to 12 months.

Once opened, refrigerate until used.

Black, spicy, liquid Gold.   Enjoy!