Chilli sauce creeps up on you, doesn’t it? You start with a smidgen which blows your head off, then for some reason you go back for more. Before you know it, chilli sauce is a regular condiment on the dining table! Whilst you can buy any kind of chilli sauce you could imagine, it’s always good to have a recipe up your sleeve. Imagine one day there might be a great chilli sauce shortage, then what would you do?!
Besides this sauce (inspired by one from Deborah Maddison, one of my all time favourite veggie chefs) is unlike any I’ve come across, bags of chipotle flavour, loads of spice, but also tempered by an underlying tomatoey sweetness which makes it the perfect accompanying sauce. This one has crept up on us, it’s featuring with or on most things we eat! it’s wonderful on Mexican dishes of course, great with veggie sausages, fab in place of ketchup almost anywhere you would use it.
I pour some into a bottle and then freeze the rest in bottle-sized portions, ready for that awful day when the chilli sauce shortage begins!
My special Fiery Chipotle Chilli Sauce
(dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)
1 small tin of chipotles in adobo sauce
2 times of the same tin of water
4 tbsps tomato purée
1 tbsp good balsamic vinegar
1 tbsp red wine vinegar
4 tbsps soft brown sugar