Sweet Chilli Sauce

Header image for Sweet Chilli Sauce
1.5 litres Cooking Time

Using up some excess apple and a bit of the chilli harvest.


  • Apples
  • Large white onion
  • Paprika
  • Cider vinegar
  • Tomato puree
  • 4 small (2 large) bell peppers
  • Fresh chillies
  • Couple cloves of garlic
  • Tin of chopped tomatoes


  1. Picture showing step 1Dice the apple and onion
    I've lost the notes for how many apples I used, but that's probably about a kilo or so.
  2. Picture showing step 2
    Cook down for 20 minutes
  3. Picture showing step 3Roast peppers and garlic
    In a separate container, roast the peppers for about 15/20 minutes at a medium heat. Don't bother taking the skins off the peppers, nor deseeding the chillies.
  4. Picture showing step 4Add the paprika
    After another 10 minutes, add the paprika, vinegar and puree, and cook them off.
  5. Picture showing step 5
    Add a tin of chopped tomatoes
  6. Picture showing step 6
    Blitz the pot
  7. Picture showing step 7Add the peppers to the sauce
    And blitz it again.
  8. Picture showing step 8
    Strain the lumps out
  9. Picture showing step 9
    Made 1800ml of sauce
  10. Picture showing step 10Reduce
    Simmer about 20 minutes, or until the sauce reaches the consistency you want.
  11. Picture showing step 11Bottle the sauce
    Plus another two jars not pictured.


I was using Scotch bonnets (because if you’re going to grow some chillies in the UK, then you may as well grow proper ones!), so I only needed a couple for this quantity of sauce - obviously, if you’re just using jalapeños etc, you’ll need to use more.