Enjoy this sizzling home-made chili sauce using the intense heat of the spicy Habanero pepper.


  • 6 habanero Chilli's if you require gentle heat, use regular chillies

  • 1 large Onion diced

  • 440 g tim of whole peeled plum Tomatoes

  • 1.5 tablespoons Maldon Salt

  • 6 tablespoons muscatel Vinegar


  • 1.

    Combine all the ingredients in a heavy bottom saucepan and bring to the boil. Then simmer for 30 minutes until thick.

  • 2.

    Using a stick blender puree until smooth.

  • 3.

    Serve as an accompaniment

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 131kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 5g
  • Carbohydrate 27g
  • Sugar 16g
  • Sodium 1104mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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4 comments • 12 ratings
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Posted by Daniella KotroReport
Oh yes! With Trinidad scorpion chillies & homemade tomato puree! Gorgeous.
Posted by Scott119Report
ahhhh im im on fire ,dont touch any part of your body while making this sauce
Posted by Yvonne144Report
I roast red capcicums in olive oil..add to food processor with loads of fresh garlic sugar chilli's lemon zest and juice vinegar blend and ...Yum ola
Posted by Report
I used 2 ghost chillis instead and normal white vinegar with juice of half a lemon, awesome