The Sauce.

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Joined: Fri Oct 31, 2014 22:56

The Sauce.

by slopsbucket » Sat Jan 26, 2019 06:13

OK, it’s Tomato with Chilli and Garlic and a few herbs.

This is so easy it’s not funny, it’s very cheap, and it tastes great. Caveat with this recipe – I grow my own chillies which are very mild, if you’re using regular long pointy ones like Thai Chillies you’ll want to halve the amount of Chilli. Or you might not, it’s a matter of personal taste.

3 tins Home Brand Tinned Tomatoes 425 gm. (1 lb)
18 Chillies – seeds removed, roughly diced
100 gm (3 – 4 oz) Minced Garlic. You can use fresh but for sauces the home brand stuff in a jar is just as good.
15 gm (1 desert spoon) Mixed Herbs
10 gm (2 teaspoons) Curry Powder*

Curry powder is the secret ingredient because it contains a lot of Tumeric, if you have Tumeric use 1 teaspoon of that instead of the curry powder. Tumeric is tasty on it’s own, but it also has the unusual property of being a blender of other flavours. Very important in a sauce.

Put the whole lot in a saucepan on a low heat and let it simmer gently. After 45 mins get a stick blender in there and give the whole lot a good going over. You can do this while it’s still on the stove simmering. But you’re not done, when you use a stick blender like that it alters the flavour, makes it sharper. Let the sauce simmer for about another 45 mins. When you think it’s thick enough it’s ready.


This is where most people go wrong with home made sauces, this process is crucial if you want your sauce to store in the cupboard for months or years. Re-using jam jars is perfect for this, or olive jars, or any others you have handy, as long as the lids look like they’re in good condition. These days they mostly have that pop up bit in the middle of the lid, this is good, it lets you know if your sauce was bottled properly or not.

Fill a large soup pot with water and bring it to the boil, put a handful of salt in there too. Salt helps kill germs but it also raises the boiling temperature of the water, salty water boils at about 106 degrees. Put your clean jars and the lids in this pot. Don’t take them out until you need them.

Use a pair of barbecue tongs to lift a jar out of the water, immediately fill it with sauce that is still simmering. Put it on the bench and immediately use the tongs to retrieve a lid for the jar, which you will put on tight. Doing it this way almost guarantees that your jars are sterile and will keep for very long times, without chemical preservatives.

Total cost of over a litre (about 2 pints) of sauce that is suited to your tastes, around $5.



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