This great hot sauce recipe as sent in by Jim Kerr as part of our chilli recipe competition. Cayenne peppers are one of the easiest varieties of chilli to grow here in the UK and many of our readers email to ask for good cayenne recipe ideas.
I actually tried this sauce at the weekend and can confirm it is a great way to use up some of your Cayennes. The addition of the plums is quite unusual and adds a subtle sweetness to the sauce which compliments the heat well.
Cayenne Pepper Sauce Recipe Ingredients
15 x Cayenne chillies
1 x Red Onion
3 Cloves of Garlic
Large glug of Olive Oil
3 x Ripe Victoria Plums
90ml Malt Vinegar
1/2 teaspoon of Honey
Seasoning to Taste
Method
Finely chops the onion and gently fry in the olive oil over a medium heat. Add the finely chopped garlic and fry 
until brown. Next peel and finely chop the plums before adding to the pan along with the chillies. Simmer on a low heat for about 30 minutes, adding the water as required to prevent the mixture drying out.
Next add the vinegar and honey and simmer for a further 5-10 minutes. Then allow the sauce to cool.
Once cooled liquidize the sauce in a food processor.
Meanwhile boil in water or bake in the oven your bottle/s for 5 minutes to sterilize.
Once bottles be sure to handle with care & label up as ‘Fiery Sauce’ to avoid accidents & enjoy!
hi, how long would the sauce keep for?
Andy,
Stored somewhere cool and dark and unopened it should last 6 months or so. Once you’ve opened it store it in the fridge and consume within 6-8 weeks. That said it never lasts anywhere near that long in our household!
I made your Cayenne Pepper Sauce this weekend and it was a great success! We loved the flavor, however it was very thick. I would like to thin it down a bit, but I don’t want to change the delicious flavor. Suggestions?
Elizabeth – I would simply add a little more vinegar and maybe a touch of water if you find it too thick. Glad you like this recipe…it’s one of my favourite sauces!