James’s Chilli Hot Sauce

James's Cayenne Chilli Hot SauceThere are plenty of recipes for hot sauce out there, but this is a simple, rich favourite of mine.  It uses the whole chillies, so no messing about with deseeding or wearing gloves

Use it a spoon at a time to spice up any dish, especially good with pasta or tomato based sauces, chicken, Caribbean and Mexican dishes

Makes approx 250 ml


  • 20 Cayenne Chilli Peppers, stalks removed
  • 100 ml Red Wine Vinegar
  • 100 ml Water
  • 2 Tbsp Soft Brown Sugar
  • 1 tsp Salt


  • Throw all of the ingredients into a pan and bring to the boil
  • Simmer gently for approximately 5 minutes
  • With a hand blender, blitz the contents of the pan to get a smooth paste
  • Return to the heat for another 5-10 minutes to develop the flavour and a thick ‘pouring’ consistency.  Stir occasionally to prevent sticking
  • Allow to cool and store in sterilized bottles.  Should keep in a cool dark place, unopened for 12 months
  • Refrigerate once opened and use within a couple of months or so

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