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


  • 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


  • 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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