I have just made up another batch of this sauce and it reminded me that I had posted a recipe for it on a topic in the NAAFI Bar, so in the interests of economy I will recycle the earlier post. Chilli Sauce Here is a recipe I use. It is loosly based on the ingredient of a bottle of Nandos Peri Peri Sauce. It centres around the packs of chillies Asda sell with about 3 or 4 in a pack. Go shopping on a Monday evening and you can sometimes get the packs reduced, the last ones I bought were 7p a pack, making the whole thing less than Â£1.00. If you want it hotter use the Birds Eye Chillies and/or leave the seeds in. If you want to go daft use Scotch Bonnet Chillies. Enjoy. Chilli Sauce Ingredients Chillies: About 5 packs; mostly Jalapenos, but some Birds Eye Chillies add more fire. Remove stalks, split and remove seeds. TIP; wear a rubber glove to hold the chillies and wash hands when finished. Lemons: About 4 or 5; Asda do a Smart Price net with 5 small Lemons in it. Wash to remove any wax, grate off the rind then split lengthways into 4, with a sharp knife pick out the pips then carve the flesh out of the pith âboatâ. Onion: 1 medium onion finely chopped. White wine vinegar: Method In a saucepan gently fry the onion without browning until soft, add the prepared chillies, the lemon rind and flesh and about a wineglass of vinegar and the same amount of water. Bring to the boil and simmer for about 15-20 minutes. Remove from the heat and using a hand held liquidiser, process until smooth. (or pour it into a normal liquidiser or food processor). When finished it should be the consistency of thick soup, if too thin, boil off some of the liquid, if too thick, thin down with more water. Pour into clean sauce jars and seal, the sauce will thicken further on cooling. Variations ï· Add some Tomato puree to sweeten, add more flavour and to colour the sauce red. ï· Try substituting limes for some or all of the lemons. ï· Add garlic when frying the onion. ï· Thai curry packs are sometimes on offer, use the chillies and garlic as above, add the lemon grass and the galangal to the mix when boiling, leave them whole but crush lightly to release the flavour and remove before liqudising.