Chilli Sauce Recipe

IMG_20170823_110457_509I was given a handful of chillies and tomatoes that someone I know had grown and used them to make this lovely (but quite strong) chilli sauce. The sauce uses citrus juices which really cut across the chilli heat giving a nice depth of flavour and honey gives a hint of sweetness. I have kept the ingredients pretty simple to let the chilli flavour really shine through.



  • 10 fresh chillies
  • 10 small cherry tomatoes
  • 3 gloves of garlic
  • a drizzle of oil
  • juice of one lemon
  • juice of one orange (or lime would also work nicely for a less sweet taste)
  • 1 tablespoon of honey
  • salt and pepper



Heat the oil in a pan and gently cook through the chopped chillies, tomatoes and garlic cloves until the have softened.

Add the citrus juice and stir together. Cook over a medium heat for about 10 minutes, just until the mixture is starting to turn a little sticky.

Add salt and pepper.

Stir in the honey.

Blend together in a food processor until smooth. Add water to achieve your desired consistency.


The sauce can be stored in a clean container with a lid for up to 7 days in the fridge. If you want a less spicy sauce, substitute half of the chillies for a chopped red pepper


Learning to preserve – Making Sauerkraut.

Hopefully my gardening efforts will produce a surplus of produce. Probably not this year when the only space I have to grow is three windowsills, but in the future when I have more space. Combining this with my love of traditional skills and learning how to preserve food seems like an obvious step forward. I can already make a fairly decent jam (I made a few jars in autumn with some blackberries I gathered from a nearby park), I have no experience however, with fermenting food. I really enjoy the taste of sauerkraut and my veg box this week contained a cabbage, so it seemed like a good place to start.

I found a recipe online that used both cabbage and leeks, which were also in this weeks veg box. It also used a coconut oil seal and a regular Kilner jar, so no need for expensive equipment I may never use again.

I chopped up the cabbage and leek into small pieces, added salt and mashed with the end of a wooden rolling pin until the juices started to release from the veg. I let it sit for a few hours before putting into the jar and mashed again, pressing the veg down until it was completely submerged in the brine – apparently this is important so that mould doesn’t form. Then I added a layer of coconut oil which solidified to form a seal (hopefully meaning harmful bacteria can’t get it) and loosely closed the lid. It seems to be working so far – I hope it goes well and I haven’t wasted all that veg for nothing!

I can’t wait until it’s autumn and I can go blackberry collecting again – I might try making blackberry wine as well as jam this year!

What do you preserve and how do you do it? If you have and tips or ideas for a complete beginner, let me know!