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Simple Hot Chilli Sauce

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“I have an abundance of chillis so I want to make a sauce. I'm planning on trying this with other types of chillis as needed, but for now, saving this recipe per how I found it. Modified per suggestions. Receipe states should last 3 weeks in the fridge, but I'm sure if you sterilised, it would last longer and canning would probably make it last even longer. Prep time includes blending time.”
1 cup

Ingredients Nutrition


  1. Combine chilli, tomatoes, sugar, salt and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
  2. Process mixture, in batches, until smooth. Pour into hot sterilized jars. Secure lids. Refrigerate for up to 3 weeks.

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