Sauces & Ketchup

Hot Chilli Sauce

Cooking time: 1 hour – 1 hour 20 minutes

Makes: Approx 760ml (1 pint) – 2 small jars

Keep: 1 month refrigerated


  • 4 fresh red bird’s eye (thin) chillies, stalks removed.
  • 1 dried chipotle chilli
  • 4 ripe tomatoes, quartered
  • 1 carrot chopped
  • 1 small onion chopped
  • 1 celery stick chopped
  • 2 tbsp agave syrup or clear honey
  • 1 tbsp tomato purée
  • 2 tbsp red wine vinegar
  • 1 tsp tamarind paste
  • 150ml/ 5 us fl oz organic apple juice
  • Salt & freshly ground black pepper


Put all the ingredients except the salt and pepper in a Kilner® Preserving Pan. Bring to the boil, reduce the heat. Cover and simmer gently, stirring occasionally for 45 minutes or until pulpy.

Purée in a blender or food processor with 5 tbsp of water, stopping and scraping down the sides as necessary, then rub through a sieve into a bowl. Season to taste.

Pour the sauce into warm sterilized Kilner® jars, wipe the thread & rim and seal, process your Kilner jars.

Your finished Kilner® jars will keep for 1 month once opened in the refrigerator.

< Back to Kilner Recipes

See our Delicious Recipe Collection

Imaginative Uses for our Jars and Bottles

Look Through our Range of Products

See What's in Season on our Produce Chart