Healthylicious Foodie

All writing and photography is copyright © 2015-2016 by Healthylicious Foodie unless otherwise indicated.


Download my e-book (PDF)

The Great Garbanzo

35 Protein Rich Recipes

Only £7.99

Take a sneak peak inside »

Click on the links below to get your essential kitchen gadgets

Salter Fruit And Vegetable Spiralizer

Miniamo Measuring Cup and Spoon Set (8 Piece)

Kenwood Food Processor

NUTRiBULLET Pro 900 Series Extractor 15 Piece Set, 900 W - Champagne

If you like this recipe, please share it with your friends.

See more of my Healthylicious recipes >>

Hot Chili Sauce

Makes 1 cup

I am a big fan of spicy food and I even have a little bottle of hot sauce in my hand bag ready to spice up any bland dish on my travels.

This year I was delighted to see how many chilies I was able to pick from my home grown chili plant and I decided to make use of them by making my very own Healthylicious hot sauce.


Wash and dry your chilies.

Remove the stalks and slice the chilies.

In a food processor, blitz the chilies with the salt and garlic to a pulp.

Transfer the chili mixture to a bowl, loosely cover it and allow to sit for 24 hours.

The following day, add the vinegar to the blitzed chilies and transfer this mixture to a mason jar.

Store the jar for 5 days making sure it is out of direct sunlight.

Give the mixture a swirl every day.

Put the chili mixture back in your food processor and blend until you are happy with the consistency.

Transfer the hot sauce to a sealable jar or bottle and store in the fridge for up to 3 months.

You will need:

200 grams or about 20 of your favourite fresh chilies (I used cayenne peppers)

1 cup of distilled white vinegar

2 teaspoons of garlic granules

1 teaspoon of salt

Hot Chili Sauce