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Ancho hot chilli sauce

A super tasty hot sauce for hot sauce lovers!


  • 15 birds beak chillies
  • 4 tbsp ancho chilli
  • 3 garlic cloves
  • 2 tomatoes
  • 80 ml cider vinegar
  • pinch greenfields allspice
  • tsp greenfields oregano
  • tsp greenfields sea salt


  1. Toast the chillies in a frying pan over a high heat for a few minutes until fragrant then place in a saucepan, add the garlic and 700ml cold water. Bring to the boil and simmer for 15 minutes. Allow to cool.
  2. Put the chillies, garlic and 250ml chilli cooking water into a food processor. Add the tomatoes, vinegar, cumin, allspice, oregano, salt and sugar and blend until completely smooth. If it is still coarse in texture, strain the sauce through a sieve.
  3. Pour into a saucepan, then cook for 5–7 minutes over a medium-high heat until it has slightly reduced and thickened.
  4. Pour into a glass bottle or jar, and seal.