Edible gifts: hot sauce recipe

The simplest of hot sauces but it packs a mighty punch with a nicely rounded heat. You can add a dash of ground cumin or sweet smoked paprika into the mix too.

hot sauce
Ellis Parrinder


400g mild red chillies, rinsed
400g tomatoes, rinsed
5 garlic cloves, roughly chopped
500ml Japanese rice vinegar
2 tbsp soft dark brown sugar
1 heaped tsp salt

  1. Preheat the oven to 100C/80C fan/gas 1⁄4. Sterilise your jars or bottles by washing them in hot soapy water then rinsing and leaving to drip dry. Place in the oven for 20 minutes to sterilise, then cool.
  2. Trim and discard the stalks from the chillies, then roughly chop the flesh and add to a large non-reactive saucepan. Roughly chop the tomatoes and add to the pan, along with the remaining ingredients. Bring to the boil, then lower the heat and simmer for 15 minutes.
  3. Allow to cool completely, then whiz in a high-speed blender (such as a Nutribullet) until smooth. You may want to add a splash of water for a looser consistency. Tip into the sterilised jars and store in a cool dark place until ready to open. Once opened, store in the fridge for up to three months.

Food styling: Sarah Hardy. Prop styling: Max Robinson