GOURMET CHILLI SAUCE BOTTLES

The classic 200ml bottles of Chilli No. 5 are great for people who know what flavour they like to know they want a lot of it.

They’re probably regular users of a particular bottle of sauce and know they want more for their money.

The limited edition bottles are fantastic for gifts or for people who are using the Chilli No. 5 sauces for special occasions and to put on the dining table.

The Chilli No. 5 mini bottles are perfect for anyone travelling or wanting to try many flavours in one sitting or have a good selection and haven’t got much space.

Chilli sauce typically does not need to be refrigerated unless the label instructions indicate otherwise. Unopened bottles of chili sauce can be stored in a cool, dry place for up to a year, while opened bottles can be stored in the refrigerator for up to six months. However, factors such as humidity and exposure to sunlight can affect the quality of the sauce, so it’s always best to store it in a dark and cool place to maintain its flavor and freshness. If you are unsure about the storage instructions for a specific type or brand of chilli sauce, it’s always best to follow the instructions on the label or contact the manufacturer for their recommendation.

Chilli No. 5 advises refrigerating chilli sauce when not using and once opened.

Hot sauce is made by combining chili peppers with other ingredients such as vinegar, salt, garlic, and other spices. The process of making hot sauce typically involves the following steps:

Selecting the chili peppers: Chili peppers are traditionally the main ingredient in hot sauce, so selecting the right peppers is important for the final flavour. Different types of peppers can be used to make hot sauce, depending on the desired heat and flavor profile.

Preparing the peppers: The chili peppers are often dried or smoked to intensify their flavors. Once the peppers are ready, they are typically destemmed, seeded, and chopped.

Combining the ingredients: The chopped peppers are then combined with other ingredients such as vinegar, salt, garlic, and other spices. The ratio of ingredients can vary depending on the desired level of heat and flavor.

Cooking the mixture: The mixture is then brought to a boil and simmered for a short period of time.

Blending: The mixture is then blended until it reaches a smooth, uniform texture.

Straining and bottling: The hot sauce is often strained to remove any remaining chunks before being bottled and sealed.

Overall, the process of making hot sauce is relatively simple and can be adapted to create a variety of flavours and heat levels.

All our chefs in our kitchens work with specialist agencies to ensure health and safety is 100% while making the Chilli No. 5 sauces.