Hot Chilli Sauce (Apache Sauce)

[Since this recipe was originally created I have reduced the salt, vinegar and sugar and increased the chillis. Also switched from white to cider vinegar.]

Not to be confused with Sweet Chilli Sauce. This is a thinner, hotter, sauce without all the sugar, and which is designed to be used sparingly as a condiment.

My own name for this is Apache sauce (since that’s the chilli I was using when I was developing the recipe). The recipe is based on trial and error after I found that other internet recipes were either too complicated or otherwise odd (e.g. too salty). You can also create your own variation by adding things like herbs, paprika, black pepper, cornflour, add or remove tomatoes and onions etc. I use cider vinegar to preserve the colour and add flavour, but you could use white vinegar or malt vinegar (darker) instead.

Apache Chillis

  • 100 g fresh chillis (e.g. Apache)
  • 1 medium tomato
  • 1 small red onion
  • 4 cloves of garlic
  • 1/4 cup of cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp sugar

Multiply out quantities to match whatever weight of chillis you have.

  • If you want a much milder sauce then remove and discard the seeds from the chillis (put your hands in plastic bags if you want to avoid getting it on your hands).
  • Put ingredients in food processor and blend until completely smooth. You might need to add a little more vinegar at this point.
  • Transfer these to a pot, bring to boil & simmer with lid on for ~15 min
  • Simmer with lid off if you want to thicken it a little
  • Bottle.
  • Test the chilli heat before use so you know how much to apply.

I think this is probably best made in small quantities and put into a glass sauce bottle. I have used either sauce bottles or small jars, depending on what I have on hand.

Note re bottling:

Heat glass bottles/jars in oven at 110 degrees Celcius, and boil lids and funnel in water for 10 minutes before filling and capping, leaving a small air gap in the jar/bottle. If the lid sucks down as it cools you have a good seal and the sauce should be able to be stored in the cupboard for a year or so. If it doesn’t seal then keep refrigerated.


2 Responses

  1. Hi there. I recently followed your recipe, but using Little Elf chillis, and I must say…it is awesome! Really glad I found your recipe. I left the seeds in and it’s spot on. I’ve been putting it on everything, hah.

    Thanks for sharing this recipe.


  2. I think you’re probably right. I will leave the seeds in next time, mine was a bit tamer than I expected.

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