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Guest Post: Gulliver’s Dark Chilli Sauce


  • 8 tsp. chilli flakes
  • 8 tsp. sugar
  • 3 tsp. salt
  • 5 cloves of garlic
  • 100 ml scant 1/2 cup cider vinegar
  • 100 ml scant 1/2 cup spirit vinegar
  • 200 ml heaping 3/4 cup water
  • 2 tablespoons golden syrup
  • 1 tsp. cornflour/cornstarch


  • Pour the water and vinegars into a saucepan, and pour in the salt and the sugar.
  • Bring it to a simmer, and stir it all together until everything has dissolved.
  • Smash the garlic under the flat of a knife and throw it in, as well as the chilli, then bring it to a boil.
  • When boiling, spoon in the golden syrup and stir well, then lower the heat to a hearty simmer. This will give it a lovely caramel flavour.
  • Reduce until roughly half the liquid has evaporated, then leave to sit for a while.
  • When it has stopped steaming (you don't want chilli steam in your eyes), sieve it through a fine cloth, then return it to the pan.
  • In a little bowl or cup, add a tablespoon of the sauce to a teaspoon of cornflour and stir until a paste is formed.
  • Add this to the rest of the liquid and bring to a boil one last time, stirring enthusiastically.
  • While still hot, pout into a bottle.
  • Allow to cool, then pour on everything.