For those who prefer recipes written: 12 fairly hot chillis Can remove seeds/pith 2 Onions 2 cloves garlic 2 good pinches salt 2 tbsp oil 2 tsp chilli powder (rounded kitchen tsp) 2 tbsp sugar 6 ripe plum tomatoes (he used round vine ones) 150ml cider vinegar 250ml apple juice Heat oil in pan, add chopped mix, sugar and 2 rounded tsp chilli powder. Sweat the mix off for about 10 min. Should be red and reduced in volume. Chop tomatoes in food processor and add, with cider vinegar and apple juice. Simmer 20 min, check salt and adjust. Blender: liquidize till fine. Can strain to remove seeds. Pick out bottles, don't drain the water. Fill bottles and close. Return bottles to water bath and boil 10 min for storage up to a year.
List of ingredients: 12 chillies 2 medium onions 2 cloves of garlic Salt 2 tbsp olive oil 2tsp chilli powder 2tbsp sugar 6 ripe plum tomatoes 150ml apple cider vinegar 250ml cloudy apple juice Season to taste
Did this literally 20 minutes ago. I truly love it. Best sauce I've ever tasted probably. Eating it alone at this very moment just because it's that good. I did combo of 3 peppers chillies,cayane and few small ghost peppers I've grown. Also with our own tomatoes (red/yellow/green/black cherries). Truly amazing. I encourage everyone to try it.
love it! We have been , making Indonesia sambal for years in a similar way. We make a about 3 big soup pans so I think 30 litters and split it between our group. We make a weekend out of it and have a lot of fun cutting 10 kg of unions with friends. The most work is cleaning and preparing all the glass jars. I would love to see more videos about preserving foods.
Michelle Bennett this sounds fantastic! It reminds me a bit of how my grandmother and relations make tomato sauce every august, they get up at 3am to try to combat the heat of the day and then by about 4 pm all of bottles are cooking in the big homemade vat to sterilise them. They then last them through the year until the following august when it's done all over again. We used to try to transport some back from Italy to England but they didn't withstand travel well. It's easier now that we live in Italy too - perhaps I'll make a video vlogging them making it this summer 👩🏻🍳🍅🍅
Tri's Patisserie I love that your family make this together! Do they only preserve tomatoe sause? What else do they make? A good friend of mine makes jams so we trade jam for sambal.
Just wanted to thank you for this recipe Jamie, as I've been making hot sauce using this method for my own sauces for the last 3 harvests and just about to make my 2023 range. I've tinkered around with the amount and type of chillies over the years and this year I'm making 6 different varieties that will be based on each of the chilli types I've grown, so thanks again!
Jamie I made this sauce for a family bbq a few weeks ago. I used it for meatball appetizers in the crock pot, added a jar of grape jelly with it. Everyone said they were the best meatballs ever! I am currently making another batch right now. Thanks so much for sharing! Amazing!
Anyone who has watched Jamie, for a length of time, should know he loves chili! He has never been afraid of the heat. Just watching this made me feel warmer ! Good one Jamie.
We humans love chilli - I'm always blown away thinking it was only brought overseas from N America in the.. 1500s (?).. and _everyone_ uses it with gusto and have taken it into their traditional cuisines. Well, nearly everyone. Us Brits had to be dragged kickin and screaming :)
I've made this a few times now and it's a certified banger! Good quality apple juice makes all the difference too. A nice cloudy, pressed apple juice not from concentrate if you can. A brilliant recipe and a great way to use up chillies, tomatoes, and onions!
I've made 2 batches now Jamie, it's a lovely recipe, so it's now the base of my own recipe. I use about 20 of my home grown 'fairly hot' chillies, 4 orange Cheyenne Pepper around (40.000 Scovilles) 16 Cayenne (50,000+ Scovilles) a few small small round (plum tomato size) but with no heat, but lovely flavour (found on Hols in Turkey) 4 birds eye chilli (50 to 100 Scovilles) a few more tomatoes than you suggest to keep the heat down (home grown heritage varieties) An extra onion, PLUS a good slug of tomato paste (about 150mm snail trail) About half a tablespoon of coarsely ground black pepper at the beginning. The cloudy apple juice (Waitrose) had elderflower already added. Scrummy, I'm making some more and loved the apple and elderflower touch. The idea is to have a medium hot, full of flavour sauce which doesn't totally numb the mouth for 10 minutes, we like hot food, but the flavour is by far the most important thing. By the way, the seeds are by no means the hottest part of the chilli, but are surrounded by a membrane, which is the hottest part, but the seeds themselves can be left in or out with no change to the burn from the capsaicin. "This is a good reminder that if you want to take some of the heat out of the pepper, be sure to cut away and remove the pith and rib in addition to the seeds" (extract taken from The Kitchen.com) I Cant be arsed with that, just put a few less chillies in lol. Thank you Jamie for coming up with an easy recipe which tastes bloody good!
a few small small round (plum tomato size) but with no heat, but lovely flavour (found on Hols in Turkey), hello i like to grow chillis, but even the milder ones are still to hot, i dont supose you could sell or post me just a few of these seeds to try,please, thanks
The apple juice/chili combo is lovely, I love the "sweet punch" before the heat hits. I like to give this sauce away to friends and they are always amazed by it
Made a batch exactly as outlined with one compensation in mind. I had to do just one onion because the onions you used were quite small. Mine were huge so I compensated for that. I have to say: this is some of the most delicious chili sauce I've ever tasted with a perfect blend of sweet and spicy and a short but powerful kick. I'm thinking of doing jalapeños for a green and extra hot sauce! 🙏 thanks for the inspiration and delicious recipe, Jamie!
@@adambrown2626 That's what I was just about to write 😂 One can either do a hot sauce or a jalapeño sauce, but crafting a hot jalapeño sauce is obviously an oxymoron. I mean, it's kinda like saying "I'm gonna bake a snowman with my new oven"...
this is the problem with tv chefs.. so damn afraid of using actual hot peppers when making chili sauce. USE GOD DAMN HOT PEPPERS YOU CLOWNS! do it like mr franwhatever your name is, reaper, nagas, scorpion peppers, ghost peppers etc all good to use for a hot sauce but these shitty half ass chilis that are barely hotter than a bell pepper.. are you joking.
Holy cow! Just followed your recipe and it turned out amazing! Home grown Thai chilli peppers and tomatoes, store bought onion. SUPER GOOD! Apple combo is amazing. Thank you!
I like to "ferment" mine. One kg of chiles only: Skip the cooking step and add up to 6% salt by weight. Ferment for 30 days at room temp. Back into the blender with the samel amount of salt and a cup of vinegar. Sieve it and bottle. No need to sterilize. Just another way to do it. Amazing flavor and much more like Tabasco sauce. Great video!
you are very mistaken about sanitization, and I am surprised you have not gotten sick yet. It may be the extreme amount of salt you used, but regardless of that you are providing horrible advice for those that read this. Also if you aren't cooking your sauce before bottling, you are dealing with an active fermentation that can build up gasses and cause an explosion!
@@JasonEllingsworth Is this why franks hot sauce is inedibly salty. I got some with a dip and it just tasted like I was eating salt, it was horrible, had to chuck it away. Tabasco just tastes like weird pepper flavoured vinegar.
@@wullaballoo2642 Frank's is actually my favorite grocery store hot sauce. If you were eating something like a buffalo chicken dip, it was most likely the salt of the canned chicken, and not the Franks. Only a 2% salt per volume of peppers is needed for safe lacto fermentation, and I find Frank's to be less salty than its competition(cholula, Texas pete, Crystral, etc)
Ishmael Maphingers the reason for not cooking the sauce is because you want to create active fermentation. I would hope that anybody who wants to try this method would do some research on fermentation and not just go by the original comment. Also, not sterilizing does not mean not clean. There is cleaning, sanitizing, and sterilizing. All my canning and fermenting, I clean. As long as everything is clean and proper technique is used, sterilizing is unnecessary. Fact is, unless you work in a high tech lab with a “clean room”, nothing is really 100% sterile.
So I only just found this recipe. A few years late. OMG Jamie you have nailed it! I've now made your chilli sauce from home grown tomatoes and chillies. Not only is it worth bottling, but if it wasn't for self control I'd be drinking it now. Thank you for spending months perfecting this recipe.
Grew my own chillies indoors this year, Anaheim, jalapeño, cayenne and habanero, and I’ve got loads of chillies I just can’t get through, so this is what I’m gonna make! Can’t wait!
I made this sauce today from the chillies I've grown. My chillies had no heat or seeds at all for some reason, but they smelled and tasted good anyway. So to fix this I've just added much more dried chilli flakes and Korean gochugaru . The sauce turned out great, very fragrant and a bit sweet and the colour is a beautiful vibrant orange. Thanks, Jamie for a great idea how to preserve chillies.
+Sniffmy Stiff Anything you can think of really. Apple, apple cider, pear, pear cider, elderflower, cherry, blackcurrant, rasberry, strawberry, plum, fig, buckthorn, lemongrass, and so on. I mostly use apple, elderflower, and blackcurrant -vinegars.
Mr. Jamie Oliver, Dear Sir, I just found this video, I am looking for an every day hot sauce, You Rock!!! Not over powering like tobasco, to vinegary for me, you're recipe is healthy and the addition of apple cider vinegar is mind blowing the flavors. Thank You. God Bless you.
I made this chillir sauce and it turned out sooo good. But instead of apple juice, I puree whole apple instead. Thanks so much. Iam already enjoying it .
I made this sauce yesterday and used habanero peppers. This is really a great recipe. I received 3 jars of pasteurized sauce (the jars are sterilized) and gave my friend one. He said that he had been looking for a similar sauce for a long time and it was great!
Just tried this recipe, but on step 1, my blender didnt want to act as a food processor, so I had to change the order of things by adding all the liquid into the blender. I also used a different combo of chillies, (4X habanero, 4X cayenne, 10X jalepeno,10X firecracker) and only 3 tomatoes, I ended up getting over a litre. Tastes great!! cant wait to try the bottles im storing as I think they will be better. Next batch I make will be much hotter (only habs and hotter) and I think it will be awesome. Also, I know it costs about $5 to buy sanitiser, but it works brilliant and takes 10 seconds to work and one bottle will do hundreds of sauces, and saves water.
I've made this today. I've eaten so much, the reason I can't sleep is because my head is buzzing, just try this stuff, it's epic. I don't know why, but I can't wait to have fish and chips again soon, it would go so well with it.
Thanks Jamie. This is the second Year Im making this sauce, this year I decided to switch the apple juice for pear juice and it still tastes amazing everyone loves it. I will keep making it for a long time.
My Puerto Rican grandmother LOVED chilli sauce or as we call it Pique! She had a blender and used it ONLY for making pique. I miss her so!! Bravo Jamie!!
I roasted the chilis, garlic, onion and tomatoes. Added roasted capsicums, more fresh garlic and onion, then substituted chipotle powder for plain chili powder. Didn't need the sugar cuz the fruits were so sweet from roasting. Also added toasted cumin seeds. It turned out delightfully sweet, smokey, flavorful and of course hot! I'm very pleased to use my garden harvest this way... my fingers are burning but I'm enjoying that too 🙂
I did this recipie, and to add a twist i threw in two pealed flat peaches. The fruitiness and hotness and sweetness is just magnificent! Thanks for a Great recipie 👏👌
The simplest and easiest way is to get some ludicrously strong dried chilies. Soak in lots of Olive Oil for about a month. Job done. When the oil level is low just top up. It'll keep going for years.
Just made this recipe and as Jamie says it is awesome, the apple n chillies were made for each other. Perfect! I used ⅓ Scotch bonnets and removed all seeds but not membranes and it was delicious 😋
I have made this a few times and it is beautiful. I made more today and had no apple juice so added a tin of strongbow cider instead. I think it has taken it to another level!
The sterilized ones are in the bottles and the un-sterilized ones are in the jars. There are 3 different batches, each with one sterilized and one un-sterilized container.
If you get a really good char on some tomatoes and/or capsicum, you can add a nice smokey flavour.. Can add some smoked paprika or smoke your veggies in the oven with wood chips (maybe going over-board there). And if you like the flavour of a certain type of chilli.... you can add more of that flavour by removing the seeds so you can add more of that chilli.
I did it with scotch bonnets (around 70%) then 30% milder chillies. I used really good jubilee tomatoes. The sauce is amazing, truly. The heat is tough at first but its not that sort of... 'creep up on you' type-heat haha. Amazing for the digestive system :D this is the best chilli sauce ever!
So just made this. Didnt find apple juise so i blended 2 apples with a dash of water and used probably 300ml of that pul with the apple cider vinegar. One 330ml bottle rustic style and another through a sieve, amazing silky sauce. Looking forward to both. Will use the pulp in some pasta. Thanks Jamie!
@@lordpembridge303 he never said he did moron! He just seemed to intimate that he loves Chilli sauce and it would only last 2 - 3 days! I'd suggest reading people's comments properly, think and reflect on what they write before answering. It prevents you looking like a knob! You're welcome!
@@lordpembridge303 jesus christ man, you did not understand even after re-read? Here in mexico we use hot sauce a fuckton, he didn't said that the bottle of sauce jamie was gonna store wouldn't last 1 year untouched, he said that he would use it all out after 3 days, because of how common dishes with hot sauce are over here boy, geez
Ardent Dfender I used my home grown Scotch Bonnets in my sweet chili sauce in October. It'll strip your tastebuds off because I starved those poor peppers of water very well, but dang, it's good!
If you can handle the heat - add in a scotch bonnet! Also, check out DJ BBQ making a seriously fiery hot sauce: th-cam.com/video/YeBk7kZQt5w/w-d-xo.html
MrsBrit1 Pepper actually refers to peppercorns and such. The peppers you think of are only called peppers because Columbus thought that chilis tasted like pepper because it was spicy.
Bell peppers and Chili peppers such as Jalapenos are all in the same Genus - Capsicum Annuum. Scotch bonnets are Capsicum Chinense. It's not at all the same as saying cat wheat
Made this today. Ended up with third degree burns on my hand due to not being careful with my homemade canning techniques but the sauce is amazing! Used green serranos and put in a head of garlic. A brilliant recipe that works!
What chilliest do you use? And At the end you say season it - get it going. What seasoning would you recommend and how much? I’m gonna have a go at this, it sounds amazing! Thanks for sharing this Jamie
I made this today, very simple. I made 3 x 250ml bottles with a little bit left over from this recipe. I was scared to add too many chillis so held back using as many as Jamie did. I needn’t have worried because my sauce was pretty mild using about 7 chillis with no seeds, which makes it taste more like a sweet chilli sauce. Next time I’m not going to be scared to use the full amount of chillis because I like a kick. Excellent recipe and great for gifts. Remember to add the sauce when it’s still hot, and be careful with tongs. My tongs are plastic and the glass bottle almost slipped out of them a few times.
I guess, coconut sounds good. But you need some vinegar, that's what the apple cider vinegar does, and as far as I know there is no coconut vinegar. so I would suggest apple cider vinegar or white wine vinegar.
Jamie, thanks for this great recipe. I just made this today. Not quite enough heat for me, maybe it was a different red chili I used (I’m an expat living in the USA), so I added one habanero pepper, and the heat is now more to my liking. On to the sweet chili jam next. Cheers Lionel.
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For those who prefer recipes written:
12 fairly hot chillis Can remove seeds/pith
2 Onions
2 cloves garlic
2 good pinches salt
2 tbsp oil
2 tsp chilli powder (rounded kitchen tsp)
2 tbsp sugar
6 ripe plum tomatoes (he used round vine ones)
150ml cider vinegar
250ml apple juice
Heat oil in pan, add chopped mix, sugar and 2 rounded tsp chilli powder.
Sweat the mix off for about 10 min. Should be red and reduced in volume.
Chop tomatoes in food processor and add, with cider vinegar and apple juice.
Simmer 20 min, check salt and adjust.
Blender: liquidize till fine.
Can strain to remove seeds.
Pick out bottles, don't drain the water.
Fill bottles and close.
Return bottles to water bath and boil 10 min for storage up to a year.
Thank you very, very much.
Brilliant that! Thanks!
Top man.😎👍🌶️
Danke :) Super von dir.
Thanks, man!
List of ingredients:
12 chillies
2 medium onions
2 cloves of garlic
Salt
2 tbsp olive oil
2tsp chilli powder
2tbsp sugar
6 ripe plum tomatoes
150ml apple cider vinegar
250ml cloudy apple juice
Season to taste
Tq
You're a gentleman and a scholar
MMMhhhhhmm FooD
What kind of chilli? Is it ok that i will use a different kind of chilli?
Thanks!!!
Usually I go for bell peppers instead of tomatoes, and never thought about that apple combo... Promising
Alex French Guy Cooking Hey Alex :)
do you have a video on how you make chili sauce by chance? : )
Oooh - how about a combo of bell peppers and tomatoes?
I usually go for hot chilli peppers instead of tomatoes or bell peppers :)
Oooo, Good idea Jamie, definitely going to try that next time.
Did this literally 20 minutes ago. I truly love it. Best sauce I've ever tasted probably. Eating it alone at this very moment just because it's that good. I did combo of 3 peppers chillies,cayane and few small ghost peppers I've grown. Also with our own tomatoes (red/yellow/green/black cherries). Truly amazing. I encourage everyone to try it.
20 minutes ago, and 6 years.
@@Whispersfromtheshadows_ are you retarted?
You are such a master, never stop being you Oliver, 1 million thanks for showing us the way with foods, cant thank you enough.
love it! We have been , making Indonesia sambal for years in a similar way. We make a about 3 big soup pans so I think 30 litters and split it between our group. We make a weekend out of it and have a lot of fun cutting 10 kg of unions with friends. The most work is cleaning and preparing all the glass jars.
I would love to see more videos about preserving foods.
Michelle Bennett this sounds fantastic! It reminds me a bit of how my grandmother and relations make tomato sauce every august, they get up at 3am to try to combat the heat of the day and then by about 4 pm all of bottles are cooking in the big homemade vat to sterilise them. They then last them through the year until the following august when it's done all over again. We used to try to transport some back from Italy to England but they didn't withstand travel well. It's easier now that we live in Italy too - perhaps I'll make a video vlogging them making it this summer 👩🏻🍳🍅🍅
Tri's Patisserie I love that your family make this together! Do they only preserve tomatoe sause? What else do they make? A good friend of mine makes jams so we trade jam for sambal.
Please don't cut unions. This will hurt your working class.
indonesian here! yup, we love sambal so much. we eat raw bird eye chillies too with "gorengan" lol
That sounds fantastic Michelle - there's nothing as satisfying as cooking a huge batch of something delicious!
Just wanted to thank you for this recipe Jamie, as I've been making hot sauce using this method for my own sauces for the last 3 harvests and just about to make my 2023 range. I've tinkered around with the amount and type of chillies over the years and this year I'm making 6 different varieties that will be based on each of the chilli types I've grown, so thanks again!
Wow, best ever! Used tinned tomatoes and added one apple. Works perfectly. Thank you, Jamie
2:18 should be the name of the sauce but if you’re looking for something hotter I might suggest 3:07
Jamie I made this sauce for a family bbq a few weeks ago. I used it for meatball appetizers in the crock pot, added a jar of grape jelly with it. Everyone said they were the best meatballs ever! I am currently making another batch right now. Thanks so much for sharing! Amazing!
Anyone who has watched Jamie, for a length of time, should know he loves chili! He has never been afraid of the heat. Just watching this made me feel warmer ! Good one Jamie.
🌶 Big love dude! 🌶
Tried this recipe and can say for certain that this is not a man who loves chilli 😩
We humans love chilli - I'm always blown away thinking it was only brought overseas from N America in the.. 1500s (?).. and _everyone_ uses it with gusto and have taken it into their traditional cuisines. Well, nearly everyone. Us Brits had to be dragged kickin and screaming :)
I've made this a few times now and it's a certified banger! Good quality apple juice makes all the difference too. A nice cloudy, pressed apple juice not from concentrate if you can. A brilliant recipe and a great way to use up chillies, tomatoes, and onions!
I use fresh apples, peeled. It adds to thickening the sauce, too
Year after year coming back to this recipe to cook my winters batch of chilli sacue. Thanks a lot, I love it!
Man I love it I was just planning to make a business about sauce and saw this video. The greatest line I heard it’s A GREAT GIFT, truly!
I've made 2 batches now Jamie, it's a lovely recipe, so it's now the base of my own recipe.
I use about 20 of my home grown 'fairly hot' chillies,
4 orange Cheyenne Pepper around (40.000 Scovilles)
16 Cayenne (50,000+ Scovilles)
a few small small round (plum tomato size) but with no heat, but lovely flavour (found on Hols in Turkey)
4 birds eye chilli (50 to 100 Scovilles)
a few more tomatoes than you suggest to keep the heat down (home grown heritage varieties)
An extra onion,
PLUS a good slug of tomato paste (about 150mm snail trail)
About half a tablespoon of coarsely ground black pepper at the beginning.
The cloudy apple juice (Waitrose) had elderflower already added. Scrummy, I'm making some more and loved the apple and elderflower touch.
The idea is to have a medium hot, full of flavour sauce which doesn't totally numb the mouth for 10 minutes, we like hot food, but the flavour is by far the most important thing.
By the way, the seeds are by no means the hottest part of the chilli, but are surrounded by a membrane, which is the hottest part, but the seeds themselves can be left in or out with no change to the burn from the capsaicin.
"This is a good reminder that if you want to take some of the heat out of the pepper, be sure to cut away and remove the pith and rib in addition to the seeds" (extract taken from The Kitchen.com)
I Cant be arsed with that, just put a few less chillies in lol.
Thank you Jamie for coming up with an easy recipe which tastes bloody good!
a few small small round (plum tomato size) but with no heat, but lovely flavour (found on Hols in Turkey), hello i like to grow chillis, but even the milder ones are still to hot, i dont supose you could sell or post me just a few of these seeds to try,please, thanks
Hi John, I’m wanting to make this but have a question. How long does this stay good for and after opening? Thanks!
This is a masterpiece! Made 6 jars of it and went through them in a few short months. A million thanks! :)
The apple juice/chili combo is lovely, I love the "sweet punch" before the heat hits.
I like to give this sauce away to friends and they are always amazed by it
Made a batch exactly as outlined with one compensation in mind. I had to do just one onion because the onions you used were quite small. Mine were huge so I compensated for that. I have to say: this is some of the most delicious chili sauce I've ever tasted with a perfect blend of sweet and spicy and a short but powerful kick. I'm thinking of doing jalapeños for a green and extra hot sauce! 🙏 thanks for the inspiration and delicious recipe, Jamie!
Fresno chili peppers.
Fresno chillies are Jalapeños, dude. The change in color indicates the ripeness
Jalapeños are mild....around 6000 units, Red habanero is the best starting point around 300,000 units, that’s a real hot sauce.
@@adambrown2626 That's what I was just about to write 😂 One can either do a hot sauce or a jalapeño sauce, but crafting a hot jalapeño sauce is obviously an oxymoron. I mean, it's kinda like saying "I'm gonna bake a snowman with my new oven"...
@@alvaf4116 NO ! DUMB ASS !?!?!? " LOOK @ THE SHAPE !!!!!!!!!! "
I have made this using Carolina Reaper.
"WohooooooooO!"
If u use it like Vaseline ,it will work like Viagra
We did the same last year. The sauce was incredible!
Any key know what kind of chili’s he used in the video?
this is the problem with tv chefs.. so damn afraid of using actual hot peppers when making chili sauce.
USE GOD DAMN HOT PEPPERS YOU CLOWNS! do it like mr franwhatever your name is, reaper, nagas, scorpion peppers, ghost peppers etc all good to use for a hot sauce but these shitty half ass chilis that are barely hotter than a bell pepper.. are you joking.
Todd M I think Bob may need an intervention.
Holy cow! Just followed your recipe and it turned out amazing! Home grown Thai chilli peppers and tomatoes, store bought onion. SUPER GOOD! Apple combo is amazing. Thank you!
I like to "ferment" mine. One kg of chiles only: Skip the cooking step and add up to 6% salt by weight. Ferment for 30 days at room temp. Back into the blender with the samel amount of salt and a cup of vinegar. Sieve it and bottle. No need to sterilize. Just another way to do it. Amazing flavor and much more like Tabasco sauce. Great video!
you are very mistaken about sanitization, and I am surprised you have not gotten sick yet. It may be the extreme amount of salt you used, but regardless of that you are providing horrible advice for those that read this. Also if you aren't cooking your sauce before bottling, you are dealing with an active fermentation that can build up gasses and cause an explosion!
@@JasonEllingsworth Is this why franks hot sauce is inedibly salty. I got some with a dip and it just tasted like I was eating salt, it was horrible, had to chuck it away. Tabasco just tastes like weird pepper flavoured vinegar.
@@wullaballoo2642 Frank's is actually my favorite grocery store hot sauce. If you were eating something like a buffalo chicken dip, it was most likely the salt of the canned chicken, and not the Franks. Only a 2% salt per volume of peppers is needed for safe lacto fermentation, and I find Frank's to be less salty than its competition(cholula, Texas pete, Crystral, etc)
Ishmael Maphingers the reason for not cooking the sauce is because you want to create active fermentation. I would hope that anybody who wants to try this method would do some research on fermentation and not just go by the original comment. Also, not sterilizing does not mean not clean. There is cleaning, sanitizing, and sterilizing. All my canning and fermenting, I clean. As long as everything is clean and proper technique is used, sterilizing is unnecessary. Fact is, unless you work in a high tech lab with a “clean room”, nothing is really 100% sterile.
@@JasonEllingsworth you have no idea what you are talking about... really, you don't.
That's some serious Chilli sauce love right there Mr. O!
You know we take chilli very seriously here Donal!
what about now?
Once you’ve tasted this recipe you’ll see that it’s a total hate crime..
Malays and Thais looking at this going "meh"
Jamie is just honestly such a treat to earth and mankind.
no but he becomes a lot better once you have seen the cheap german copies on german tv.
So I only just found this recipe. A few years late. OMG Jamie you have nailed it! I've now made your chilli sauce from home grown tomatoes and chillies. Not only is it worth bottling, but if it wasn't for self control I'd be drinking it now. Thank you for spending months perfecting this recipe.
I've doubled the chili amount and taken Bhut Jolokia / Habaneros.
The sauce is so cool.
hey Jamie! what about picking up that vinegar glass bottle from the trash and recycle it?
Luca Piazza I was searching for a comment like this
+Luca Piazza How do you know that he doesn't?
Jackie Winters do you usually handle your trash twice?
Do you know for a fact that that wasn't his recycling bin??
Jackie Winters yes
Making the sauce took me 30 minutes. Clean the kitchen after took 2 hours. :)
yup such a mess I created as well lol, though I washing up in between the simmer part...
Lol 😂
And how does taste???
Nice. I made small jarr of this sauce from my own pepers. It taste nice and hot.
Ya but it will last you a year
Grew my own chillies indoors this year, Anaheim, jalapeño, cayenne and habanero, and I’ve got loads of chillies I just can’t get through, so this is what I’m gonna make! Can’t wait!
I made this sauce today from the chillies I've grown. My chillies had no heat or seeds at all for some reason, but they smelled and tasted good anyway. So to fix this I've just added much more dried chilli flakes and Korean gochugaru . The sauce turned out great, very fragrant and a bit sweet and the colour is a beautiful vibrant orange. Thanks, Jamie for a great idea how to preserve chillies.
Made this at the weekend just gone. It’s so easy and so good this is my 2nd attempt at making chilli sauce and it’s so good thanks Jamie.
Fruit vinegars are so underrated. They are amazing in so much food, especially for dressings or in sauces.
Mmmmhmmm!
Yeah I would go for honey or palm sugar for sweetness. Definitely going to make a batch of this though!
ThisIsMyFullName what kind od vinegars are there? we only use apple and grape vinegar here, and balsamic occasionaly but thats imported
+Sniffmy Stiff Anything you can think of really. Apple, apple cider, pear, pear cider, elderflower, cherry, blackcurrant, rasberry, strawberry, plum, fig, buckthorn, lemongrass, and so on. I mostly use apple, elderflower, and blackcurrant -vinegars.
How about simple apple vinegar, can I use it instead of cider one?
THIS RECIPE IS AMAZING.
IT GOT ME LAID!
THANK YOU JAMIEEEEEEEEE!
Refreshing to see a TH-cam recipe with metric measurements. Thank you for making sense to almost everyone.
Mr. Jamie Oliver,
Dear Sir,
I just found this video, I am looking for an every day hot sauce, You Rock!!! Not over powering like tobasco, to vinegary for me, you're recipe is healthy and the addition of apple cider vinegar is mind blowing the flavors. Thank You. God Bless you.
I made this chillir sauce and it turned out sooo good. But instead of apple juice, I puree whole apple instead.
Thanks so much.
Iam already enjoying it .
I made this sauce yesterday and used habanero peppers. This is really a great recipe. I received 3 jars of pasteurized sauce (the jars are sterilized) and gave my friend one. He said that he had been looking for a similar sauce for a long time and it was great!
Did I use 12 habaneros?
@@kendallclark7592 near that as i remember
Okay. So Jamie is in love with his food. Now that explains a few things XD. Love you, Jamie, you made me want to cook at home again
3:56 just made my day hahaha!! "Chili sawsss!"
Dear Jamie, this is the first time i have ever made chili sauce and it is perfeccttt👌🏻👌🏻 Thank you for making me feel like a chef
Just tried this recipe, but on step 1, my blender didnt want to act as a food processor, so I had to change the order of things by adding all the liquid into the blender. I also used a different combo of chillies, (4X habanero, 4X cayenne, 10X jalepeno,10X firecracker) and only 3 tomatoes, I ended up getting over a litre. Tastes great!! cant wait to try the bottles im storing as I think they will be better. Next batch I make will be much hotter (only habs and hotter) and I think it will be awesome. Also, I know it costs about $5 to buy sanitiser, but it works brilliant and takes 10 seconds to work and one bottle will do hundreds of sauces, and saves water.
Looks GREAT! My favorite condiment!
YAAAAAAAAY!
I agree!
I've made this today. I've eaten so much, the reason I can't sleep is because my head is buzzing, just try this stuff, it's epic. I don't know why, but I can't wait to have fish and chips again soon, it would go so well with it.
Chilli sauce goes with EVERYTHING!
Dam right, lol
I'm just having my lunch at work now and had some on the chicken pasta I made.
It's ridiculous this sauce
This is so cool! I have never made my own chili sauce before and I really want to try this! Thanks Jamie!
Thanks Jamie. This is the second Year Im making this sauce, this year I decided to switch the apple juice for pear juice and it still tastes amazing everyone loves it. I will keep making it for a long time.
I have been using apple cider vinegar to make my chili sauce for years as i thought it was better taste and now jamie Oliver has confirmed it.. Win!
food tube more like redtube for food lovers
Made this at home, it's really damn good! I've been adding it to every meal since :D I'd put some more chillis tho!
I love your enthusiasm Jamie,it's infectious! :)
Thanks Jamie , you are the top chef & inspiration. Been cooking 50 years. You inspire me !
My Puerto Rican grandmother LOVED chilli sauce or as we call it Pique!
She had a blender and used it ONLY for making pique. I miss her so!!
Bravo Jamie!!
okay...just made my first batch...
the tomatoes were under-ripe so I added a small can of tomato paste...I think it'll turn out well! Here goes!
I don't care much about how to make chilis but i just find Jamie Oliver so attractive 😍😍
duh i know
🤢🤮🤢🤮 sick af.
Lance Santos I'm sure your parents are proud of you...
@you who
Jajajajajajaja
I love men too.
Jijijijijiji.
But your coment is funny.
I'm looking forward to trying this. Yes I would love to see recipes with this sause
I roasted the chilis, garlic, onion and tomatoes. Added roasted capsicums, more fresh garlic and onion, then substituted chipotle powder for plain chili powder. Didn't need the sugar cuz the fruits were so sweet from roasting. Also added toasted cumin seeds. It turned out delightfully sweet, smokey, flavorful and of course hot! I'm very pleased to use my garden harvest this way... my fingers are burning but I'm enjoying that too 🙂
I did this recipie, and to add a twist i threw in two pealed flat peaches. The fruitiness and hotness and sweetness is just magnificent! Thanks for a Great recipie 👏👌
Brilliant idea!
I'm a huge chilli sauce fan so will definitely try this out. Might add some scotch bonnets or a habanero or two.
Mmmm - that sounds good Kael!
Howd it go Kael?
I tried this recipe but replaced all chilis with only habaneros. Mine ended up a bit thicker than Jamie's but the flavor and heat... Just perfect!
Chili sauce makes Jamie go coo coo
They do!
The simplest and easiest way is to get some ludicrously strong dried chilies. Soak in lots of Olive Oil for about a month.
Job done.
When the oil level is low just top up. It'll keep going for years.
Great tip Pip!
Pip Pipster doesn't taste like a real hot sauce with tomatoes or bell peppers and vinegar though. totally different thing.
Pip Pipster Surely that’s a chilli oil recipe rather than chilli sauce? Sounds good though :)
Just made this recipe and as Jamie says it is awesome, the apple n chillies were made for each other. Perfect! I used ⅓ Scotch bonnets and removed all seeds but not membranes and it was delicious 😋
I have made this a few times and it is beautiful. I made more today and had no apple juice so added a tin of strongbow cider instead. I think it has taken it to another level!
Hi Jamie, would love to see your take on making ketchup one day.
Aaaand for my gorgeous homemade Apple pie , in goes the chillies lol
this comment made my day xD
lol spicy apple pie sounds fantastic xD
What a wonderful way to make-- and say-- chilli sauce
EDIT: Girls, find yoself a man who loves you like Jamie loves his chilli sawse
I've added apple before but chunks and mustard seeds & let cook. Was in incredible sauce. I'm going to try the cloudy apple juice this time.
Omg this is the first video of Jamie Oliver I have see .. His excitement makes me excited to give this recipe a try ..
Why are the sterilised ones much more red than the other?
Was wondering this aswell. Checked the comments to see if anyone had asked it already :)
K3mp just a different batch of sauce. they are all different. some chilli's are hotter then others. just make it to your taste. super good. x
Also, if you wanted it more red, you could add some tomato puree. :)
The sterilized ones are in the bottles and the un-sterilized ones are in the jars. There are 3 different batches, each with one sterilized and one un-sterilized container.
Never tomato anything ever or cook this shit up ever!!! OMG
Imma do this, but with Scotch Bonnets instead.
I'd mix your peppers...then you get a more complex flavor...Scotch Bonnets can certainly be a majority since you seem to want a great deal of heat!
Sounds lush!
If you get a really good char on some tomatoes and/or capsicum, you can add a nice smokey flavour.. Can add some smoked paprika or smoke your veggies in the oven with wood chips (maybe going over-board there). And if you like the flavour of a certain type of chilli.... you can add more of that flavour by removing the seeds so you can add more of that chilli.
I just made this with ⅓ scotch bonnets, it’s rocking
I did it with scotch bonnets (around 70%) then 30% milder chillies. I used really good jubilee tomatoes. The sauce is amazing, truly. The heat is tough at first but its not that sort of... 'creep up on you' type-heat haha. Amazing for the digestive system :D this is the best chilli sauce ever!
all it needs is some garlic, and double the amount of chillis
Mmm! Please do tweak the recipe to make it your perfect chilli sauce.
Er, he used garlic....
Anything that doesn't have at least one bulb of garlic does not truly have garlic in it.
Jamie Oliver why have I ended up with 800ml of sauce? I filled the instructions to the letter 🤦🏻♂️
Well I followed your recipe, actually not measuring anything and adding fresh blackberries. Absolutely amazing.
I just made this. I swear it is amazing. Will do the year batch next time
Great recipe , just need to use a lot hotter chillies, i used 1 tin(400g) of diced Italian tomatoes, worked fine.
making it as I'm watching.
Chilli SAUCE!!!!!!
So just made this. Didnt find apple juise so i blended 2 apples with a dash of water and used probably 300ml of that pul with the apple cider vinegar. One 330ml bottle rustic style and another through a sieve, amazing silky sauce. Looking forward to both. Will use the pulp in some pasta. Thanks Jamie!
Amazing! Just did it with both peppers and tomatoes completely off season, and it is still amazing! Can't wait for summer to try it again!
I'm Mexican and to be honest that bottle of chilli is just for 2 or maybe 3 days....hahahahaha
@@lordpembridge303 he never said he did moron! He just seemed to intimate that he loves Chilli sauce and it would only last 2 - 3 days! I'd suggest reading people's comments properly, think and reflect on what they write before answering. It prevents you looking like a knob! You're welcome!
I'm not Mexican and to be honest that bottle of chilli is just for half or maybe 1 day.... gagaga
@@lordpembridge303 jesus christ man, you did not understand even after re-read? Here in mexico we use hot sauce a fuckton, he didn't said that the bottle of sauce jamie was gonna store wouldn't last 1 year untouched, he said that he would use it all out after 3 days, because of how common dishes with hot sauce are over here boy, geez
I bet your toilet looks lovely
@@m.yahyay7391 not as big as ur big ring but boy
Use some Scotch Bonnet Peppers man. Get some real flavored Chili Peppers heat in them bottles.
Steve S Ummm, of course they're peppers....what else would they be??
Ardent Dfender I used my home grown Scotch Bonnets in my sweet chili sauce in October. It'll strip your tastebuds off because I starved those poor peppers of water very well, but dang, it's good!
If you can handle the heat - add in a scotch bonnet! Also, check out DJ BBQ making a seriously fiery hot sauce: th-cam.com/video/YeBk7kZQt5w/w-d-xo.html
MrsBrit1 Pepper actually refers to peppercorns and such. The peppers you think of are only called peppers because Columbus thought that chilis tasted like pepper because it was spicy.
Bell peppers and Chili peppers such as Jalapenos are all in the same Genus - Capsicum Annuum. Scotch bonnets are Capsicum Chinense. It's not at all the same as saying cat wheat
i think i'd throw 10 garlic cloves in my batch lol
You can never have too much garlic!
Fact!
Just made a batch of this using Trinidad Moruga Scorpion. I settled for five. Love what the apple flavor does for this sauce!
Made this today. Ended up with third degree burns on my hand due to not being careful with my homemade canning techniques but the sauce is amazing! Used green serranos and put in a head of garlic. A brilliant recipe that works!
I'm gonna use _a little bit of sugar_ to balance that...
2 TABLESPOOONS
*PFOOM PFOOM*
This High quality freaks me out it is beyond
"..just a little bit of sugar."
Pours in two giant spoons of sugar.
I was like 👁👄👁
a whole year? ill smash back one of those bottles every 2 weeks Jamie! love your work!!
What chilliest do you use? And At the end you say season it - get it going. What seasoning would you recommend and how much? I’m gonna have a go at this, it sounds amazing! Thanks for sharing this Jamie
how many kitchens do you have :D
Benjamin Verheijden all of them 😉
this is at his house
Glad to see the sterilisation at the end. Super important.
Safety first, safety second we always say!
I brew my own wine this reminded me of that :) And I also loooove chilli sauce the spicier the better!
@@JamieOliver but did you check pH?
Glad to thee the thterilisation at the end. Thuper important.
@@Stricklands3rdNipple thtop it
Jamie, you're incredible. I'm going to try that for my girlfriend. LOVE
I made this today, very simple. I made 3 x 250ml bottles with a little bit left over from this recipe. I was scared to add too many chillis so held back using as many as Jamie did. I needn’t have worried because my sauce was pretty mild using about 7 chillis with no seeds, which makes it taste more like a sweet chilli sauce. Next time I’m not going to be scared to use the full amount of chillis because I like a kick. Excellent recipe and great for gifts. Remember to add the sauce when it’s still hot, and be careful with tongs. My tongs are plastic and the glass bottle almost slipped out of them a few times.
I'm trying to look for the bottle sizes he used in this video, before I give it a go, would you say they are probably 250ml he is using like you did?
@@AM4N18 yes I used the exact sized bottles Jamie used
@@wonderwoman5528 great, thanks very much I'll try look for some.
@@AM4N18 good luck. You’ll want to repeat the recipe again and again as it’s to tasty! :)
@@wonderwoman5528 Sounds great, chilli growing has been a lockdown hobby that I've continued with so looking forward to doing something with them! :)
Your passion is amazing. Everyone wants to be passionate about something in a way they can’t explain except express . Good vibes bro good video
1:13 How does adding sugar to a mixture already getting sweeter balance it?
Balances the acidity
as a german it really triggers me that he threw the glas bottle into the bin
Das schöne Pfand
Aber damit wird alles steril und haltbar. 😉
im english ww2 does that to me
As a Briton he really triggers me too.
Hello, I don't get it. Could you explain that one please :)
You have made chilli sauce and still use CHILLI JAM FOR EGG FRIED RICE??????
I'm triggered.
any Asian will be Triggered if they know how to make a REAL Egg Fried Rice...
Thanks Jamie! Made this today with our fresh chillies! Bit of a hit, the sauce is getting added to everything! 😄🔥
Can't wait to give this a go, thank you 🙌! Could I swap the apple and apple cider with fresh coconut? (into coconut chillie sauce?)
I guess, coconut sounds good. But you need some vinegar, that's what the apple cider vinegar does, and as far as I know there is no coconut vinegar. so I would suggest apple cider vinegar or white wine vinegar.
@@oskarelysee9076 ooooh right! thank you for replying
There's coconut vinegar readily available in the Philippines so if you know someone from here, you can order some and give it a try. Good luck.
@@empressrosh thanks, that sounds good 👍. I'm going to look for it online and hope they ship to NZ 🙇😊.
Why is the sauce 3 different colours at the end?
Lissa B different batches made at different times. x
+omg really Why are you assuming?
BECAUSE HE DOESN'T KNOW WHAT HE IS TALKING ABOUT!
Lissa B every batch will be it's own color, depending on the peppers used and such.
I reaaaallly hope he thoroughly washed his hands before going to the bathroom after touching those chillies ☠️
Don't worry they use toilet paper 😂
@@VikasYadav-pu1bn that’s not what I was referring to 😂
@@michaelkukula5926 Oops sorry😭😭😭 my mistake, were you referring to pee
That’s not chilli sauce.. it’s just a spicy tomato ketchup
I did change 1 thing : I used natural brawn sugar and the result is also great ! Thanks for this recipe.
Jamie, thanks for this great recipe. I just made this today. Not quite enough heat for me, maybe it was a different red chili I used (I’m an expat living in the USA), so I added one habanero pepper, and the heat is now more to my liking. On to the sweet chili jam next. Cheers Lionel.