Preserving recipe
Chilli Vinegar Sauce for Preserving
A hot basic sauce made from chilli, vinegar and salt. Use sparingly as a seasoning sauce for soups, rice, meat or vegetables.
30 min.
35 min.
-
6
Medium
Ingredients
- 900 g fresh chillies
- 700 ml white wine vinegar or apple cider vinegar with 5 percent acidity
- 250 ml water
- 120 g sugar
- 45 g salt
- 2 tsp sweet paprika powder
- 1 tsp black pepper
Method
2. Wash the chillies, remove the stems and partly remove the seeds depending on the desired heat.
3. Wear gloves when working with chillies and do not touch your eyes.
4. Bring vinegar, water, sugar, salt and spices to the boil in a pot.
5. Add the chillies and cook for 15 to 20 minutes until soft.
6. Blend the sauce finely.
7. Bring to the boil again and keep hot for 5 minutes.
8. Fill the hot sauce into small prepared jars and leave about 2 cm headspace.
9. Wipe the jar rims clean, put on the lids and close.
10. Process in a preserving cooker or water bath at 90 °C for about 25 minutes.
11. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge and use within 4 weeks.
Shelf life
Keeps for approx. 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the amount of vinegar. The vinegar must have at least 5 percent acidity. Do not add oil, fresh herbs, starch or flour. Discard if there is mould, a fermented smell, bubbles, a bulging lid or a leaking seal.