I decided on chicken wings for dinner and then realised I had no spicy sauce in the house. This happens more often than I'd like to admit. The solution is straightforward — a quick red chilli sauce that takes five minutes and a blender, and works either raw as a marinade or simmered down into something deeper and thicker.
That evening I used it raw. The wings went into a roasting tray, the sauce went over the top, and the oven did the rest. The heat of baking concentrates the chilli and garlic and the apple cider vinegar keeps everything sharp and bright. It worked well.
When I have more time I simmer it gently for 25–30 minutes first. This deepens the flavour considerably — the rawness of the chilli softens, the tomato breaks down, and the sauce thickens to something you'd happily put in a jar and keep in the fridge. Both approaches are valid. It depends on what you have time for.
Quick Red Chilli Sauce — Ingredients
- 200g fresh red chillies
- 1 ripe tomato
- 1 garlic clove
- 60ml apple cider vinegar
- 30ml extra virgin olive oil
- Big pinch of sea salt
- Pinch of brown sugar
Method
Use immediately as a marinade or dipping sauce, or simmer gently over a low heat for 25–30 minutes until thickened. The simmered version deepens in flavour and keeps well in a sealed jar in the fridge.
Blitz all ingredients together in a blender until smooth. Taste and adjust — more oil, salt, or sugar as you prefer.
These days I rarely run short of chilli sauce at Casa Adora — I ferment my own. If you want something with more complexity, take a look at my Tropical Sunset Fermented Habanero Hot Sauce or Mango Ember — a fermented mango hot sauce with a good kick.
This recipe is part of my Spice Blends & Condiments collection — from Persian advieh to Georgian khmeli-suneli and everything in between. Explore the full Spice Blends & Condiments collection.
Wonky photos, proper food, genuine adventures – The Flexible Chef
