Etna Sauce


Yesterday I made three jars of what I lovingly call Etna Sauce. It’s a chilli sauce that’s sweet like Thai chilli sauce but as hot as the lava from Mount Etna. Because it’s so hot I only make it in small batches because not many people like the intense heat – I do.

I posted an image on Instagram and Facebook and Alexandra asked me for the recipe, so here it is:

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Ingredients: 400 ml white wine vinegar. 650 g white granulated sugar. 60 g dried chillies. 150 g red pepper (de-seeded) 120 g fresh red chilli (de-seeded) I use the small hot red chillies rather than the larger sweeter ones. I also think it’s the addition of the dried chilli that gives the sauce it’s intense heat, but if you can handle it do feel free to add an extra 10g of them. (If you can’t get fresh chilli use 160 g of dried ones).

Put the vinegar and sugar into a large saucepan over a medium heat and let the sugar dissolve. Meanwhile add the chillies to a blender/processor and blitz until fine. Once the sugar has dissolved add the chilli and pepper mixture to the saucepan and bring to the boil. Let the liquid boil for 12 minutes then turn it off and take off the heat and let it stand for 25 minutes.

Sterilise your jars in hot water and let them air dry before filling with the sauce.

The sauce has a consistency between jam and sauce and can be spread on cheese sandwiches, bacon or sausages and goes great if warmed in a pan to make it more liquid and added to chicken or ribs.

For my apple and chilli jam click here NB: most people who’ve tried this say it’s a tad hot so reduce the chilli down to 150g.

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