Chilli Sauce Spiced With Cumin

This chilli sauce is made when I have an abundance of chillies in my garden. Or when I bring chillies back with me from Italy.

I am not one for very hot food as my sweat glands cannot take the heat. If food is too hot but still palatable I will eat it – but you will see straight away from my face that the meal was too spicy for me. This chilli sauce is not for my palate – it is really hot. But, unlike most hot foods that I come across, it is very flavoursome. The ingredients make this chilli sauce have a flavour punch that you will enjoy, and you can scale down the heat by using mild chillies, or by removing the seeds from your chillies. I used medium hot chillies with the seeds, as we were having friends to stay for a week who love heat, and this chilli sauce was a great way for me to spice up their meals, while still being able to eat my own.

Do you eat spicy foods?

Chilli Sauce
Chilli Sauce

Chilli Sauce

Ingredients

  • 4 large chillies thinly sliced
  • 2.5 cm root ginger peeled and finely sliced
  • 4 garlic cloves finely sliced
  • 60 mls white wine vinegar
  • 30 mls sugar - I used fructose
  • 5 mls paprika
  • 5 mls salt
  • 2.5 mls ground cumin
  • 2.5 mls ground turmeric
  • Zest and juice of 1 lime
  • 30 mls olive oil

Method

  • Place the chillies, ginger, garlic, vinegar, sugar, paprika, salt, cumin and turmeric into a sauce pan
  • Bring to the boil
  • Reduce the heat and simmer for 5 minutes
  • Leave to cool before adding the lime zest and juice
  • Purée until smooth
  • Pour over the olive oil and seal the jar
  • Shake to mix well

 

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53 thoughts on “Chilli Sauce Spiced With Cumin

  1. I think I’d like your sauce very much Tandy – I love a hot chilli, from almost any culture – sambal belacan, piri piri sauce, harissa – love them all! 🙂 The only line I draw is at some of the truly crazy hot American sauces, which seem to be designed purely as a test of manhood for the brave souls that attempt them.

  2. My husband adores chilli sauce and we always have few different jars on the go in the fridge at a time. I love chillies and spicy food but don’t usually want extra sauce. This is something he would love me to make though.

  3. I can’t handle much heat either, so I also stick with the medium/mild chilies. They have such wonderful flavor. 🙂

  4. oww,don’t you dare ask Indonesian descent like me about spicy and hot food Tandy….hehehe
    asian descent can stand with chillies and usually got troubles with peppercorn,
    Called me a cocky, but i can eat the 4 chillies with 1 piece of deep fried tofu…
    btw, lovin your spicy spiced sauce my fried, i guess i’m enjoying it more with mytofu!!!

  5. I love a proper chilli sauce, and your recipe certainly ticks my boxes, so I’ve bookmarked it. Thank you Tandy, lovely post and recipe

  6. How funny!!!
    I had just picked all my chilli, capsicum and tomoatoes so I could make a chilli sauce too. Thanks for sharing, I will have to try some ginger in my sauce too.

  7. Hot foods leave me cold, Tandy 😀 But I know what you mean about the flavour. Some of the most flavoursome salsas I have ever had have been extremely hot!

  8. I love chilli sauces! I would die without chilli sauces! Singaporean in me talking 😉 This is a new one for me and I’m definitely up for trying this one. Sounds delicious and love the balance of flavours from the other ingredients going in. Yum!

  9. I love spicy food and this sauce sounds and looks amazing! Will give it a try soon.

  10. i myself dont like to much of heat from chilli–i like the flavor but not the burn–this looks great & different from what i usually make

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