You just have to look at the number of chilli festivals that pop up across the UK every year to realise we've become a nation obsessive over the fiery heat of chilli peppers. And while they're used extensively in their fresh and dried forms when cooking, chilli sauces are often a mainstay in our condiment collections, on hand to spice up almost any meal.

Our collection of chilli sauce recipes means you can make your own from scratch, without the need for preservatives, stabilisers or the sometimes surprising amounts of sugar found in the ready-made bottles. Sriracha has a cult-like following, but why not try making your own? If you're a fan of Malaysian flavours then some fresh Sambal belacan will transform your laksas and stir-fries. Thailand's Nam jim and Nam pla prik are essentials for any Thai feast, or why not pep up Mexican mealtimes with a Chipotle and hibiscus hot sauce.

Some of these sauces are fresh and need to be used within a few days, but others (such as the Lacto-fermented chilli sauce) can be bottled and kept indefinitely – perfect for giving as gifts. Just remember to taste the sauce as you cook it – sometimes the heat can be much more ferocious than you'd expect!