Updated: Apr 1
If you haven't tried making your own chilli sauce before, you need should give it a try. It is so simple to make and tastes so fresh when compared to a store bought sauce. This one is a tomato based sauce and will last for up to a week in the fridge.
8 red chillis
4 cloves garlic
1/4 Cup cider vinegar (or White Wine Vinegar)
2 teaspoons mexican oregano (not the same as oregano, use marjoram as a substitute if you can't find it)
1 teaspoon of sea salt (or to taste)
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: makes quite a lot, enough for 20 - 30 people as a sauce/dip
Pre heat the oven to 200c
Place the tomatoes and chillis on a roasting tray and roast for 10 minutes
Remove from the oven and slip the skins off the tomatoes, also remove the stalks from both the tomatoes and chillis
Add the tomatoes, chillis and the other ingredients to a blender and blitz
Chill in the fridge and put it on whatever you like your chilli sauce on!