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Fennel and Clove Chili Sauce
Sweet, tangy, and unapologetically bold, this homemade chili sauce brings immediate warmth to any meal. Fresh red chilies and tomatoes form a bright base, while fennel seeds and whole cloves introduce an unexpected, rounded sweetness. Yellow mustard seeds and red wine vinegar cut through the heat with a sharp bite. You'll want to keep a jar in the fridge for spooning over roasted meats, stirring into stews, or serving alongside eggs. Making it from scratch creates a complex flavor profile that store-bought versions just can't match.
Equipment
- Skillet
- Food processor
Ingredients
- 125g red chillies, deseeded
- 250g tomatoes, finely chopped
- 2 teaspoons chilli flakes
- 2 tablespoons fennel seeds
- 2 cloves
- 1 teaspoon yellow mustard seeds
- 75ml red wine vinegar
- 1 teaspoon caster sugar
- 2 teaspoons sea salt
Instructions
- 1Grind the deseeded red chilies into a fine paste using a mortar and pestle or a dedicated spice grinder. This releases their essential oils for maximum flavor.
- 2Set a frying pan over medium heat and cook the chopped tomatoes for 10 to 15 minutes until they soften and break down completely.
- 3Stir the fresh chili paste, chili flakes, fennel seeds, cloves, mustard seeds, red wine vinegar, sugar, and salt into the tomatoes. Simmer the mixture for 5 minutes to meld the flavors, then press it through a fine mesh sieve to extract a smooth, uniform liquid.
- 4Transfer the strained liquid into a sterilized glass bottle and seal it tightly.
Notes
- Storage: Keep the bottled sauce in the refrigerator and consume within two weeks of opening.
- Flavor tip: While you can eat it immediately, resting the sauce in the fridge for one week allows the flavors to mature and deepen.