Shark Attack – House Chilli Sauce

Shark Attack – House Chilli Sauce

Bright red homemade chilli sauce with visible chilli seeds and coriander

🍽️ Makes: ~1 large jar 🔥 Heat: ~8 / 10 ⏱️ Expected total time: ~90 minutes

How this one runs

Rough prep, rough blend — refinement comes later.
Long, gentle simmer to round harsh edges.
Final blend happens after coriander leaves go in.

Ingredients

Qty	Ingredient	Notes
1	Red onion	Roughly chopped
1	Red pepper	Slightly larger than the onion
2 jars	Sliced jalapeños	Include all the vinegar from the jars
1 tin	Chopped tomatoes	No passata
30 g	Fresh coriander	Stalks blended early, leaves added at the end
11	Thai green chillies	Whole
2	Red Comet chillies	For depth and colour
3	Scotch bonnets	Fruity heat backbone
pinch	Dried oregano	Background only
¼–½ tsp	MSG	Structural umami
to taste	Salt	Add gradually
—	No garlic	Intentional. Do not add.

Method (timed)

Start the stopwatch now.

T+00:00
Prep

Roughly chop onion, red pepper and chillies. Separate coriander stalks from leaves.

Why?

Precision doesn’t matter here — everything gets blended. Speed matters more than knife work.
T+05:00
Initial blend

Add all ingredients except coriander leaves to a blender. Blend to a coarse but even texture.

Why?

A rough blend prevents bitterness and keeps texture alive through the simmer.
T+10:00
Simmer

Transfer to a saucepan and simmer gently, uncovered, for 60–75 minutes. Stir occasionally.

Why?

Time smooths raw chilli heat, cooks out onion harshness, and lets the vinegar integrate rather than dominate.
T+75:00
Fresh coriander

Remove from heat. Add coriander leaves and allow to wilt.

Why?

Adding leaves off-heat preserves brightness and aroma.
T+80:00
Final blend & rest

Stick-blend until smooth. Taste, adjust salt if needed, then leave to rest before jarring.

Why?

Resting allows heat, acid and umami to rebalance. It will taste better tomorrow.

Taste cues

Mid-simmer: Sharp heat, aggressive vinegar, raw edges still present.
After resting: Rounded heat, savoury backbone, fruity chilli aroma.

If it tastes flat, it probably needs salt. If it tastes harsh, it needs time. Do not add sugar.