Step 1

First, wash the chili peppers, patting them dry with a little paper towel.

Step 2

Then, cut off the stem ( green tops). It's best to wear gloves and avoid touching your face while dealing with the chilies!

Step 3

Next, roughly chop the peppers, keeping the seeds. You don't need to be too precise with your chopping as everything will be blended.

Step 4

Add the peppers and the rest of the ingredients to a food processor or blender and blitz into a sauce.Taste the sauce and adjust seasonings as necessary.

Step 5

Then, transfer the sauce to a sterilized jar and enjoy it immediately or store it in the fridge for longer-term storage.Optionally, you can reduce this sauce down to thicken it slightly over a hob. Read the recipe notes for more on that.

Step 6

Store the homemade chili sauce in a glass jar (plastic will stain), for up to 1 month in the fridge and for up to four months in the freezer.If it begins to taste sour or moldy in any way (or has physical signs of mold), then discard it.Also, you may be able to hot water bath can this red chili sauce (and then store it for months in the fridge) - however, it depends on its' pH balance and using the correct method. If this is something you'd like to do, it's best to consult reputable sources regarding canning items.