Unsweet Hot Chili Sauce?

HOT 'N SPICY CHILI SAUCE

2 qts. peeled, cored, chopped tomatoes (about 12 lg.)

1 1/2 c. chopped onion

1 c. cider vinegar

1/3 c. sugar

1 tsp. mustard seed

1 tsp. allspice

1 tsp. salt

1 clove garlic, minced

1/2 tsp. nutmeg

1/2 tsp. ginger

1/2 tsp. curry powder

1/4 tsp. crushed red pepper

Combine tomatoes, onions, vinegar, sugar and spices in a large saucepot. Bring to a boil; reduce heat and simmer, uncovered, about 2 hours or until thick. Stir frequently as mixture thickens to prevent sticking.

Prepare home canning jars and lids according to manufacturer's instructions. Carefully pour hot chili sauce into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in a boiling water bath canner. Yield: about 3 pint jars.

I'm not sure what kind of peppers you have. This recipe works for jalepeno peppers and probably any fleshy chilies you have.

Fire roast the peppers on your grill. When you take them off, put them into a paper bag for a few minutes then peel them. Wear rubber gloves or you might be sorry. Peel and seed one tomato for each pound of peppers. Dice the tomato and peppers together with as much minced garlic as you like (I use 4 cloves per pound of peppers). Season with salt. You can freeze this.

This is malaysian Hot Chilli Paste which I use Birdeye's chilli.

* 25 fresh red chillies

* Vinegar or tamarind liquid

* 2 teaspoons salt

Put whole chillies (seeds and all) into an electric blender. Add vinegar or tamarind liquid until to keep the ingredients mowing and blend to a paste. Add salt and then place in a bottle and store in fridge.

Check this magazine.

http://www.chilepepper.com/html/

It is Chile Pepper Magazine, and has lots of info on Chile Peppers and their uses.

Get sauced.