Homemade yellow hot chili sauce with peaches and lemon.
Making hot chili sauce at home is fun. You can make it as spicy as you want, use ingredients that you want and tailor it to your own taste buds.
There are tons of recipes out there, and this one I guess will be added to the main pool, but if you think that these ingredients are good for you, give it a go.
- 250g yellow chilies
- 1 large lemon + extra lemon juice as needed
- 1 large onion
- 500g tinned peaches including syrup
- cider or white wine vinegar (50ml, or more to taste)
- Spices: 1 teaspoon of each to start then as required - salt, black pepper, mustard seeds, turmeric, ginger powder, garlic powder
- 4 spoons of sugar (or more per taste)
The peaches and the whole lemon are the “secret” ingredients of this hot chili sauce. They give a lot here. Sweetness, sourness, body and lots of fresh flavours.
As for the rest of the spices, use fresh garlic if you haven’t got any powder, same with the ginger. Adapt and modify the recipe as you like.
Peel and cut the onion into large pieces. Cover with a touch of water and simmer for 3-4 minutes, drain and leave to cool.
Once the onion has cooled, the only prep remaining is the blending. Blend the onion, chilies, lemon (squeeze the juice then add it to the blender, also the rest of the lemon cut into pieces), peaches (including syrup), vinegar, and the spices but not the sugar. Keep blending for at least 2 minutes on high speed.
You can also add about 100ml of water to loosen the hot chili sauce a bit. Taste and adjust the spices, salt, lemon juice and vinegar.
Add the mixture to a heavy bottomed pan and cook over a low fire for 40 minutes. Now add the sugar (taste and add more if required) and keep on a low heat for another 20 minutes.
Bottle the hot chili sauce whilst still hot into clean bottles. Keep in a cool dark place and use as required.
Similar posts and recipes:
- Gooseberry chutney recipe with chili and ginger.
- Parsley and chili sauce for meats.
- Spiced red pepper jam.