Skip to main content
Epicurious
Gourmet

English Chili Sauce

Image may contain Plant Food and Vegetable
Photo by Shutterstock

Serve this spicy-sweet sauce with thick-cut fried potato wedges, or use it as a glaze for pan-seared chicken thighs.

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

36 red or green hot peppers, washed, tops removed and discarded, peppers coarsely chopped (do not remove seeds)
1/2 cup cider vinegar
2 cups sugar
1 1/2 tablespoons pickling salt

Preparation

  1. Step 1

    Put peppers in an enamel saucepan. Add vinegar and cook, covered, over moderate heat for about 10 minutes or until they are very soft.

    Step 2

    In a blender, purée the peppers with the cooking liquid for 30 seconds, or force them through the fine disk of a food mill. Do not discard seeds, as the sauce should be very hot.

    Step 3

    In a heavy enamel saucepan combine the purée with sugar and pickling salt. Simmer mixture until it is thick but still liquid enough to pour. Pour the sauce into sterilized Mason-type jars and seal the jars with lids. Use the sauce sparingly for seasoning.

TagsCondimentHot SauceEnglishBritishEuropeanChileVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerSimmerBlenderGourmet

See Related Recipes and Cooking Tips

Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.