BBQ Hot Sauce

Wings or ribs, in potato salad, in slaw, in a burger. It goes just about with anything and you will put this with just about everything.

This makes about 250ml , so enough for a good afternoon and evening.

4 peppers. Red make red sauce, Yellow makes yellow and green makes errrr green. Red will be sweeter, but green is a nice fresh flavour.

1 large onion cut in half.

Chillies, how hot you want this depends on what type and how many. (I would recommend for medium  – 6 birds eye or 12 cayenne), if using shop bought bullet chillies, they can be so variable, probably 10 should do it. For the more adventurous increase the number of chillies or introduce habanero or scotch bonnet.

4 cloves garlic crushed and finely chopped

50g light muscovado sugar

100ml cider vinegar

Juice of half a lime

Set your grill to 225-250 degrees and also create an indirect zone.

Place the sliced onion cut side down onto the direct zone along with the 4 peppers. Don’t touch the onion.

Turn the peppers often and allow the peppers to char and soften but not disintegrate,  about 5 mins.

When done put to one side and remove the onion.

Put the chillies in the direct zone and allow them all to get a good char. Not burnt but develop some serious colour. Don’t leave them on their own.

When done remove the chillies from the heat , remove any stalks and transfer to a saucepan.

Remove the stalks, husks, seed and skins from the peppers and add to the pan along with the chillies, garlic, vinegar and sugar and bring to the boil. Remove from heat and add the lime juice. Blend with a stick blender to a smooth consistency.  Allow to cool slightly and transfer to a bottle, bowl or jar.

This will keep in the fridge for about 2 weeks if there is any left.

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Adjust Servings
4 Peppers
1 Large onion (cut in half)
6 Chillies (I would recommend for medium - 6 birds eye or 12 cayenne)
4 Cloves garlic crushed and finely chopped
50g Light muscovado sugar
100ml Cider vinegar
Juice of half a lime
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