Restaurants›Le Bab›Chilli Sauce (v+) Recipe

Chilli Sauce (v+) Recipe

Inspired by Le Bab
Time45m
Serves12

Hot, sharp, punchy

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Ingredients

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Primary sauce

Aromatics & finishing

Method

Preparation

1

Prepare produce

Wash the red chillies and bell pepper. Remove stems from the chillies (leave seeds if you want more heat, remove some seeds for milder sauce). Core and seed the bell pepper. Roughly chop chillies, bell pepper, onion, and peel the garlic cloves.

2

Sterilise jar

If storing the sauce, sterilise a 500 ml jar and lid by washing, then placing in a 100°C oven for 10 minutes or boiling in water for 10 minutes. Keep hot until ready to fill.

Cooking

3

Sweat aromatics

Heat 1 tbs neutral oil in a medium saucepan over medium heat. Add the chopped onion and garlic and cook, stirring, for 4–5 minutes until softened and fragrant but not browned.

4

Add chillies and pepper

Add the chopped red chillies and red bell pepper to the pan. Cook, stirring, for 3–4 minutes until they begin to soften and release juices.

5

Simmer with liquids

Pour in the white wine vinegar and 120 ml water, add the sugar and 2 tsp sea salt. Stir to dissolve sugar and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until the chillies and pepper are very soft and the liquid has reduced slightly.

Blending & finishing

6

Blend to smooth

Carefully transfer the hot contents to a blender (or use an immersion blender in the pan). Blend on high until completely smooth and glossy. If the sauce is too thick, add up to 30–60 ml more water to reach desired pouring consistency.

7

Adjust seasoning & texture

Return the blended sauce to the pan and bring to a gentle simmer. Stir in 1 tsp ground black pepper, 1 tbsp fresh lime juice and (if using) 1 tsp smoked paprika. Taste and adjust salt, sugar or acidity: add more salt ½ tsp at a time, sugar 1 tsp at a time, or vinegar 1 tbsp at a time until the sauce is hot, sharp and punchy to your preference.

8

Optional quick pickle note

For a tangier, slightly pickled edge, simmer an additional 3–4 minutes to concentrate flavors, then remove from heat. The vinegar will keep the bright sharpness.

9

Bottle & cool

Ladle the hot sauce into the sterilised jar, leaving a small headspace. Seal while hot. Let cool to room temperature, then refrigerate. Sauce will keep refrigerated for 3–4 weeks; for longer storage consider proper canning.