Wato’s Chilli Sauce: A Fiery Elixir from the Adelaide Foothills

There are some recipes that arrive with a story, not just a list of ingredients. Wato’s Chilli Sauce is one of them. I first heard about this concoction from a friend who knew a man, a rather eccentric military musician, who had a penchant for foraging wild olives on the sun-drenched hillsides around Adelaide. He claimed this sauce was his secret weapon, a potion that only grew more potent and flavourful with age, a testament to the power of patience and fermentation. He imparted the recipe with a twinkle in his eye and a stern, albeit humorous, warning: it was for internal use only, but if any lingering pain persisted, a doctor’s visit was advised. This wasn’t just a sauce; it was an experience, a culinary legend whispered on the winds of South Australia.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus cooling and blending time)
• Servings: Approximately 6-8
• Yield: 1.5 Litres
• Dietary Type: Vegan, Gluten-Free

Ingredients

This potent sauce requires a surprisingly simple yet effective cast of characters to create its signature flavour. The key is the quality of your fresh chillies, so choose them wisely.

• 250g fresh chili peppers (the variety will dictate the heat level, so choose accordingly!)
• 750ml white vinegar
• 3 cups white sugar
• 1 tablespoon grated ginger
• 375g sultanas
• 3 teaspoons salt
• 8 cloves garlic

Equipment Needed

While the ingredients are straightforward, a few key pieces of equipment will ensure the process is smooth and the final product is perfectly blended.

• Sharp knife
• Cutting board
• Blender (a powerful one is recommended for a smooth finish)
• Large saucepan
• Spoon or spatula for stirring
• Sterilised jars for bottling

Instructions

Crafting Wato’s Chilli Sauce is a rewarding process that unfolds in a few distinct stages. Remember, patience is a virtue here, especially when it comes to allowing the flavours to meld.

1. Begin by preparing your chili peppers. Roughly chop them. If you prefer a milder sauce, this is your opportunity to take out the seeds before chopping. This step significantly impacts the final heat.
2. In your blender, combine the chopped chilies with a small amount of the white vinegar – just enough to help them blend smoothly. Blend on high speed for one minute until you have a coarse chilli paste.
3. Now, it’s time to bring everything together. In a large saucepan, combine all the ingredients: the blended chilli mixture, the remaining white vinegar, white sugar, grated ginger, sultanas, salt, and garlic cloves.
4. Place the saucepan over medium-high heat and bring the mixture to the boil. Once it reaches a rolling boil, reduce the heat to a simmer.
5. Allow the sauce to simmer gently for approximately 30 minutes, or until you notice that both the chilies and the sultanas are very soft. Stir occasionally to prevent any sticking to the bottom of the pan.
6. Once the simmering time is complete, remove the saucepan from the heat and let the mixture cool completely. This is crucial before the next blending step.
7. Once cooled, transfer the cooled chilli sauce mixture back into a clean blender. Blend the chilli sauce until it is smooth and creamy. You may need to do this in batches depending on the size of your blender.
8. The result should be a generous quantity of rich, flavourful chilli sauce. You should end up with approximately 1.5 litres of chilli sauce.
9. Finally, bottle the chilli sauce into sterilised jars. Ensure the jars are properly sealed for storage.

Expert Tips & Tricks

Wato’s Chilli Sauce, in its simplicity, relies on technique and quality. Here are a few insights to elevate your creation:

• Chilli Selection is Key: The heat and flavour profile of your sauce will be directly influenced by the type of chillies you use. For a milder but still flavourful sauce, consider using red capsicums in addition to or instead of some of the hotter chillies, or opt for less potent varieties like jalapeños or anaheims. For a truly fiery experience, embrace habaneros, scotch bonnets, or even ghost peppers (with extreme caution!).
• Sterilising Your Jars: This is non-negotiable for ensuring the longevity of your sauce. Wash your jars and lids thoroughly in hot, soapy water, then place them in a preheated oven at 120°C (250°F) for at least 15 minutes.
• The Magic of Sultanas: Don’t underestimate the role of the sultanas. They not only add a subtle sweetness that balances the heat but also break down during simmering to contribute to the sauce’s body and smooth texture.
• Achieving Ultimate Smoothness: If you desire an exceptionally silky smooth sauce, you can pass the blended mixture through a fine-mesh sieve after the second blending. This will remove any remaining fibrous bits, though many appreciate the slight texture the sultanas provide.

Serving & Storage Suggestions

Wato’s Chilli Sauce is incredibly versatile, its bold flavour profile making it a fantastic accompaniment to a wide array of dishes. Its intensity means a little goes a long way.

Serve this vibrant sauce as a condiment with grilled meats, burgers, tacos, or even as a flavour enhancer in marinades and dressings. It’s also surprisingly delightful dolloped onto cheese boards or alongside roasted vegetables.

Regarding storage, the high vinegar and sugar content of this sauce makes it quite shelf-stable when bottled correctly. Once bottled into sterilised jars, it can be stored in a cool, dark place for up to 6 months. Once opened, it should be refrigerated and will typically keep for another 3-4 months. The flavour will continue to deepen and mature over time, as your military musician friend promised.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on the specific types and quantities of ingredients used, especially the chillies.)

Nutrient	Amount per Serving (approx. 100g)	% Daily Value
Calories	300 kcal	15%
Total Fat	1.5 g	2%
Saturated Fat	0.3 g	2%
Cholesterol	0 mg	0%
Sodium	550 mg	24%
Total Carbohydrate	75 g	27%
Dietary Fiber	3 g	11%
Sugars	65 g	130%
Protein	1.5 g	3%

Variations & Substitutions

While the original recipe is a masterpiece in its own right, here are a few ideas to adapt it to your preferences:

• Smoky Heat: For a smoky undertone, incorporate a few chipotle peppers in adobo sauce (seeded and finely chopped) into the blender with the fresh chillies. This will add a delightful smokiness and a different kind of heat.
• Fruity Notes: Experiment with adding a small amount of other dried fruits like raisins or even a few dried apricots along with the sultanas for a more complex sweetness.
• Vinegar Swap: While white vinegar is traditional, you could explore using apple cider vinegar for a slightly fruitier and less sharp tang. Ensure the acidity level is comparable.

FAQs

Q: How spicy is this chilli sauce?
A: The spice level is highly dependent on the type of fresh chili peppers you use. For a mild sauce, use fewer hot peppers and remove seeds. For a fiery kick, embrace hotter varieties.

Q: Can I use dried chillies instead of fresh ones?
A: While fresh chillies provide a brighter, more vibrant flavour, you could rehydrate dried chillies (like Kashmiri or Arbol) and use them, adjusting the amount to your heat preference.

Q: Does the sauce need to be cooked again after blending?
A: No, the sauce is already cooked during the simmering stage. The second blending is to achieve a smooth consistency after the ingredients have softened.

Q: Is this sauce suitable for freezing?
A: Yes, while bottling in sterilised jars is the traditional method for long-term storage, you can freeze portions of the sauce in airtight containers or ice cube trays for later use.

Q: What is the best way to remove seeds from chillies safely?
A: Always wear gloves when handling hot chillies. Slice the chilli lengthwise and use a small spoon to gently scrape out the seeds and pith, which is where most of the capsaicin (the heat compound) resides.

Final Thoughts

Wato’s Chilli Sauce is more than just a condiment; it’s a testament to the power of simple, quality ingredients and the magic that happens when they are allowed to mature. It’s a sauce that begs to be shared, slathered on barbecued ribs, stirred into hearty stews, or simply enjoyed by the spoonful (if you dare!). I encourage you to try this recipe, to connect with the story behind it, and to discover your own favourite ways to enjoy this fiery elixir. I’d love to hear about your creations and any unique pairings you discover. Happy cooking!