Sweet & Spicy

5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings6 people


  • 8 chilli pepper (s)
  • 1 chilli pepper (Habanero)
  • 2 chilli pepper (s) (jalapeno)
  • 3 medium onion (s)
  • some oil
  • 3 red pepper (s)
  • 4 cloves garlic, pressed
  • 1 tube tomato paste
  • 6 tablespoon honey
  • 6 tablespoon apple cider vinegar or white wine vinegar
  • some ketchup
  • 0.3 liters water
  • some salt and pepper
  • some herbs, mixed, fresh or frozen
  • possibly cornstarch


  • Cut the onions into cubes. Cut the chilli peppers into small pieces. If you can`t get the habaneros and jalapenos individually, you can also take a bowl of chilli mix from the supermarket. Cut or puree the peppers very finely.
  • Fry the onions in a saucepan with a little oil until they are lightly colored. Now add the chillies and fry them briefly, but do not let them brown.
  • Add the honey to the pot and caramelize a little. Deglaze the whole thing with a good dash of apple cider vinegar (approx. 4 tablespoons) and let it steep for a moment. Wait until the vinegar has boiled away and it no longer smells too sour.
  • Now add the chopped peppers, the pressed garlic and the tomato paste and let simmer a little. If you are brave, you can try it now. Season the whole thing with plenty of salt and a little pepper.
  • Then simmer at medium temperature for about 15 minutes. In order to achieve the desired consistency, fill up with water as desired. A firm consistency is better for dipping.
  • To adjust the degree of spiciness, you can now refine it with honey and / or tomato ketchup, depending on your taste. You can add a teaspoon of cornstarch to bind it, but this is not absolutely necessary. Finally, season again with salt and add the herbs.
  • The recipe makes about 0.6 liters of sauce with 6 servings. Incidentally, the sauce can be boiled down wonderfully. It can easily be kept in the refrigerator for several weeks and is always available during the barbecue season.
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