Wato's Chilli Sauce

"A recipe that was acquire from a mad military musican who is often seen picking olives from the wild olive trees in the foot hills of Adelaide. He advised that this chilli sauce improves in flavour and strength with age and that it's for internal use only. However, if pain persists see your doctor. Note: This recipe yields 1.5 litres of sauce. I could only put 1 litre in the "Yield" field."
photo by Peter J photo by Peter J
photo by Peter J
Ready In:
1 Litre




  • Roughly chop chillies.
  • Take out the seeds before chopping if you like a mild chilli sauce.
  • Place the chopped chillies in a blender with a little bit of vinegar, blend on high speed for a minute.
  • Then place all the ingredients, including the chillies, into a sauce pan and bring to the boil, reduce to a simmer.
  • Simmer for approximately 30 minutes or until the chillies and sultanas are very soft.
  • Let cool.
  • Then in a clean blender blend the chilli sauce until smooth and creamy.
  • You should end up with approximately 1.5 litres of chilli sauce.
  • Bottle into sterilised jars.

Questions & Replies

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  1. This is the best chilli sauce I've ever had! The sultanas give it a great fruity flavour and it has a nice consistency so it doesn't run everywhere like many commercial sauces. I used some fairly small / hot chillies so half seeded them so it had a good kick without being too over the top.
  2. I won't be buying sweet chilli sauce any more! This is a great recipe - so easy. I kept in all the seeds and membranes so it has a nice kick to it. I think I'm going to make this as Christmas gifts for some friends and family. Thanx Chrissyo.
  3. mummamills served this to us as a condiment to go along with a Philly cheese steak. It's so good I could have just downed the jar!
  4. Thanks you Chrissyo. I made this some time ago and it is brilliant! It keeps gets better with age and it is a huge hit in this family. Thanks again.
  5. this is brilliant, I wanted a recipe that didnt have tomatoes for a base. I only used half the chillies, did everything else as written, smeared on cream cheese on toast, a real morning wake up call!! Ask the mad musician if he has any more recipes !!!!!


<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
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