Fiery Coconut Curry Chilli Sauce

I picked the last of this seasons Jalapeño& Chiltepin peppers a few days back & decided to make a coconut curry sauce.

It’s to be used as a curry flavoured condiment & not as a sauce for adding to curries.

The SHU’s of the peppers are:
Jalapeño – 5,000
Chiltepin – 60,000


  1. 350 g Jalapeño Chilli Peppers
  2. 250 g Chiltepin Chilli Peppers
  3. 1 1/2 Cups Apple Cider Vinegar
  4. 1 Cup Filtered Water
  5. 400 ml Coconut Cream
  6. 1/3 Cup Curry Powder
  7. 1 Tsp Salt


  1. Put the peppers & vinegar in a food processor.

  2. Blend to a pulp.

  3. Add coconut cream, water, salt & curry powder & blend.

  4. Add to a large pan & cook on full heat whilst stirring until it boils.

  5. Cover and allow it to rapidly simmer for 20 minutes.

  6. Add hot sauce to a hot container, allow to stand until cooled.
    Once cooled, refrigerate for 2 weeks before eating.

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