Homemade Chilli BBQ Sauce

    Homemade Chilli BBQ Sauce

    (6)
    7saves
    1hour20min


    6 people made this

    This is a great homemade chilli sauce that will be a hit at your next BBQ, but it works equally well at the dinner table with a pan fried steak.

    Ingredients
    Serves: 112 

    • 1 red onion, diced
    • 1 cup diced red capsicum
    • 3 Scotch bonnet chillies, diced
    • 1 large papaya, peeled, seeded and cubed
    • 1 head garlic, peeled
    • 2 tablespoons dry mustard powder
    • 2 cups (500g) white sugar
    • 3 cups (750ml) dry white wine
    • 1 cup (250ml) malt vinegar
    • 1 cup (250ml) water
    • 1/2 cup (125ml) lemon juice
    • 2 cups (500ml) prepared yellow mustard

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Place the onion, capsicum, chillies, papaya and garlic in a food processor. Pulse until finely diced.
    2. Scrape form the food processor into a large saucepan then stir in the mustard powder, sugar, wine, vinegar, water and lemon juice.
    3. Bring to a simmer then reduce heat to medium-low and continue simmering and stirring frequently until the mixture has thickened; about 1 hour.
    4. Once thick remove from the heat and stir in the yellow mustard.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    4

    Didn't use the papaya and I used a variety of peppers. This was pretty good. But only try it if you like it spicy!  -  29 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    2

    I added more yellow/red/chili peppers.I added scallions and hit it with the juice of a lime.No sugar added. if you simmer the sauce long enough the sweetness of the peppers are released.  -  29 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    2

    This was just OK. Followed the recipe exactly. Was far far far too sweet for my taste & not very spicy at all. Was expecting - hoping for - a fiery sauce. Very disappointing. It was ok, but more a thick sweet and sour taste than anything else. The smell of vinegar while it was cooking was overwhelming.  -  29 Dec 2009  (Review from Allrecipes USA and Canada)

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