Hot Ugly Sauce

This sauce turns beans and rice into a foodie meal, and is a taste sensation on burgers or nachos. It also makes a superb pizza sauce, is good with quiche and especially yummy on Spinach Pie.

To create a spicy dip that is way better and way cheaper than the supermarket varieties, toast some nuts, grate some Parmesan and mix it all together with some hot ugly sauce.

This sauce doesn’t freeze well as the spices heat up quite harshly, so if you make a big batch, it is best boiled and bottled in hot sterile jars with vacuum lids. As long as the button “pops” it will keep for at least year.

Print Recipe
Hot Ugly Sauce
Prep Time 30 minutes
Cook Time 90 minutes
Servings
litre
Ingredients
Prep Time 30 minutes
Cook Time 90 minutes
Servings
litre
Ingredients
Instructions
  1. Warm a little olive oil a large, heavy based pot. Gently fry the onions until they are translucent.
  2. Finely chop the garlic and chilies and add these, along with the salt and spices to the cooked onions. It's well worth wearing gloves to chop fresh chilies, rather than risk personal injury to any of your personal bits.
  3. Stir frequently until the spices begin to stick, then add a dash of red wine or vinegar to deglaze the pan.
  4. Add the tomato paste, a cup full of boiling water and the sugar and stir through. Add the chopped tomatoes, stirring in as you go.
    Tomatoes
  5. Bring to the boil, reduce heat to a low simmer and cook with the lid on for at least an hour, preferably two.
  6. Simmer with the lid off for the last half hour, stirring often. It will reduce to a very dark, thick, rich, tasty sauce. Beware, at this stage it is also very hot and if the slow bubbles spit on you it burns. A splatter guard works well at this stage.
  7. Serve with beans and rice, on toasties, with tacos; I'm told it even goes well with steak. Or if you'd like to make it last, follow the bottling instructions below.
Bottling Your Sauce
  1. To bottle the sauce, find a number of glass jars with metal lids and clean them thoroughly in a sink of hot soapy water. Boil the kettle and heat the oven to 170°.
  2. Remove the jars from the hot water and fill each one brim full with boiling water. Also fill the lids.
  3. After a few minutes, carefully pour the water out of each jar and lay the jar on its side in the oven. Meanwhile empty the lids, invert on the sink for a few minutes then dry with clean paper towel.
  4. When the jars are almost blue-hot, remove carefully and place on a wooden board.
  5. Ladle hot sauce into a jug, fill jars and seal immediately.
  6. Leave undisturbed to cool until the lids make that lovely vacuum-sealed 'pop'.