Main content


  • 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

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
4 comments • 12 ratings
Please login to comment
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