Chilli Sauce / Relish

I have a chilli plant in the garden so I thought it would be a good idea to try making my own chilli sauce. I was initially aiming to do something similar to what you might get in a kebab shop but this version has been thickened up a bit and a few extra flavors added.


  • 10 hot chillies (around birdseye or finger chilli strength)
  • 2 tomatoes
  • 1 red pepper
  • fresh corriander
  • 1 garlic clove
  • Sugar
  • Vinegar
  • Half an anchovy (oh yes!)
  • Teaspoon of Cumin

How to make

  • Dice Chillies, tomatoes and pepper into small cubes and add to a food processor. Blend until you have a slightly lumpy red sauce
  • Add diced coriander and garlic clove to food processor and pulse a few times


  • Add contents of food processor to a sauce pan at a medium heat.
  • Add 50ml of vinigar and cook out for a couple of minutes
  • Taste the sauce. If you prefer a tangy acidic sauce add further vinegar to taste.
  • Add half an anchovy fillet that has been finely diced.
  • Taste sauce and add further salt. The anchovy will add saltiness so this may not be required depending on the anchovy
  • Add teaspoon of sugar and a teaspoon of cumin.


  • Add teaspoon of corn flour into a small bowl and add a small amount of boiling water and fix to make a thick liquid
  • Add corn flour mix to the chilli sauce and cook until the sauce has reduced and thickened.
  • Add to container and serve on burgers and sausages at a BBQ