Chilli Sauce Recipe

Prepare chiles and vegetables

Wear gloves if using hot chiles. Remove stems from the red chiles; keep seeds if you want maximum heat or remove some for milder sauce. Roughly chop chiles, bell pepper, garlic and onion so they cook evenly.

Roast or sauté (optional, for depth)

Heat the neutral oil in a heavy skillet over medium-high heat. Add chopped chiles, bell pepper, garlic and onion and cook, stirring occasionally, until softened and lightly charred in spots, about 6–8 minutes. This step builds sweetness and reduces raw sharpness. Alternatively, roast under a hot broiler or on a grill until skins blister, about 8–12 minutes, turning once; then chop.

Combine and simmer

Transfer the roasted/sautéed vegetables to a medium saucepan. Add vinegar, water, sugar, salt and tomato paste (if using). Bring to a gentle simmer over medium heat, reduce heat to maintain a low simmer and cook uncovered for 10–12 minutes to meld flavors and soften the vegetables further.

Season and adjust

Stir in smoked paprika and black pepper during the last 2 minutes of simmering. Taste carefully (hot) and adjust sugar, salt or vinegar to make the sauce hot, sharp and punchy — add a little more sugar to tame heat, or up the vinegar for a brighter, sharper profile.

Blend to a smooth sauce

Remove the pan from heat and let cool for 5 minutes. Carefully transfer the mixture to a blender (or use an immersion blender in the pan) and blend until completely smooth, about 1–2 minutes on high. If you prefer a chunkier texture, pulse to desired consistency.

Adjust thickness

If the sauce is too thin, make a slurry by mixing the cornstarch with the cold water until smooth and whisk into the hot blended sauce in the saucepan. Bring to a simmer for 1–2 minutes until thickened. Alternatively, sprinkle a very small pinch (about 1/8–1/4 tsp) of xanthan gum and blend briefly to thicken without heating.

Brighten and chill

Stir in the fresh lime juice off the heat to brighten the flavor. Taste and adjust salt, sugar or vinegar if needed. Let the sauce cool to room temperature, then transfer to a sterilized jar. For best flavor, refrigerate at least 24 hours to let flavors meld. Sauce will keep refrigerated for 3–4 weeks.

Storage and use

Store in a sealed jar in the fridge. Use as a condiment for grilled meats, noodles, fried rice, sandwiches, or as a dipping sauce. Reheat gently before using if needed.