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Naga Chilli Sauce

There are lots of chilli sauces on the market and we urge you to try them out.  Forget the supermarket bland options. There are some utterly brilliant sauce makers out there such as Sinful Sauces, Cambridge Chilli Farm, Upton Cheyney Chilli Company, Wiltshire Chilli Farm, Chilli Garden amongst others etc..   We recommend you have a look at their websites.

We also recommend you try your hand at making your own sauce. It is pretty straightforward and you can make it as hot or mild as you prefer. For this recipe we are using Bhut Jolokia chillies (Nagas) which have a massive punch!

This sauce uses natural chillies, the way we prefer it.  Extract sauces are hotter but the extract has a chemical after-taste which is hard to disguise.  

Naga chilli sauce


Ingredients :
  • 6 Tomatoes
  • 2 Onions
  • 2 Red Peppers
  • 4 Tablespoons of Dried Bhut Jolokia flakes **We recommend using 4 fresh pods if possible, but it is february and these might not be so easy to source at this time of year!
  • Garlic Clove
  • 1 Small Apple
  • 200g Brown Sugar
  • 400ml Cider Vinegar
  • 1 teaspoon Seasalt
  • 1 teaspoon Mustard Seeds

To prepare : 

1) Chop the tomatoes 
2) Peel and dice the onions
3) If using fresh chillies, dice them finely. Remove the seeds.
4) Peel and chop the apple. Remove the core and seeds.
5) Crush and finely dice the garlic
6) Dice the pepper and remove the core and seeds.
6) In a large pan, add the vinegar and sugar and bring to the boil until the sugar has dissolved. 
7) Add all the remaining ingredients and stir well.
8) Simmer for 30-40 minutes until the sauce starts to thicken.

You now have 3 options 
  • Pour the whole pan into a blender and blitz for 30 seconds.
  • Bottle it as it is. This will create a chunky sauce.  The only downside is that it might clog up the opening when you try and serve it!
  • Strain the pan through a metal sieve into a jug. This results in a very smooth sauce. 
Personally we recommend option 1. You want the heat of the chilli but also you want to be able to taste the other ingredients.

Bottle and seal while still hot.  Leave for 10 days to allow flavours time to mature.
Shake before use.



(Make it with whatever chilli variety you want!, Garlic is optional ingredient)
Hot Chilli Sauce