Chili Sauce Trio

Name: Chili Sauce Trio
Total time: 5400 s
Yield: 6 bottles (2 x 250ml each for 3 batches)
Cuisine: British
Ingredients: 350 g (de-stemmed, roughly chopped) Red Finger Chilis; 350 g (de-stemmed, roughly chopped) Fresh Green Chilis; 750 ml Apple Cider Vinegar; 320 ml Water; 12 cloves (smashed) Garlic; 3 (chopped) White Onion; 30 g (leaves and stems, raw) Fresh Coriander; 3 teaspoons White Sugar; 3 teaspoons Fine Sea Salt; 3 tablespoons Pure Honey; 1 teaspoon Smoked Paprika

Dan DJC @cook_114640660

Began to wonder what I could create from simple greenhouse garden vegetable and experiments so crafted a list of sauces suiting my personal culinary preference.

Dan DJC @cook_114640660

Began to wonder what I could create from simple greenhouse garden vegetable and experiments so crafted a list of sauces suiting my personal culinary preference.

Saved

Ingredients

1 hr for all (<30 mins for one bottle)

6 bottles (2 x 250ml each for 3 batches)

350 g(de-stemmed, roughly chopped) Red Finger Chilis
350 g(de-stemmed, roughly chopped) Fresh Green Chilis
750 mlApple Cider Vinegar
320 mlWater
12 cloves(smashed) Garlic
3(chopped) White Onion
30 g(leaves and stems, raw) Fresh Coriander
3 teaspoonsWhite Sugar
3 teaspoonsFine Sea Salt
3 tablespoonsPure Honey
1 teaspoonSmoked Paprika

Saved

Steps

1 hr for all (<30 mins for one bottle)

1

Batch 1: Zesty Green Chili & Coriander - Place green chilis, onion, garlic, vinegar, water, salt, and sugar in a saucepan to begin the cooking process.
2

Bring to a boil, cover, and simmer on low for 12 minutes until soft.
3

Pour hot mixture into a blender, add raw coriander, and blend for 2 minutes until smooth.
4

Pour into two sterilised 250ml bottles and seal.
5

Cover and simmer the next half of the mixture on medium-low for 12 minutes until tender.
6

Pour half the mixture into a blender and blend for 2 minutes until smooth.
7

Pour into two sterilised 250ml bottles and seal.
8

Simmer uncovered on low, stirring, for 3–4 minutes until thickened.
9

Blend until smooth, then pour into two sterilised 250ml bottles and seal.
10

Batch 2: Classic Red Hot Sauce - Combine red chilis, onions, garlic, vinegar, water, salt, and sugar with additional insights for enhancing the flavors.
11

Batch 3: Smoky Honey & Red Chili Glaze - To the remaining red mixture in the pan, add honey and smoked paprika.