When the garden gives you chillies…
Make sweet chilli sauce, of course!
Using a blend of long red and cayenne chillies, this is a surprisingly simple sauce to make.
- 400 g long red chillies
- 100 g cayenne chillies
- 350 g red capsicum / bell peppers
- 40 g ginger peeled and finely chopped
- 15 g garlic peeled and finely chopped
- 1.5 litres white vinegar
- 1 kg sugar
- 15 g salt
Halve half of the long red chillies, removing and discarding the stalks and seeds.
Remove the stalks from the remaining chillies.
Remove the stalk and seeds from the red capsicum.
Roughly chop the chillies and red capsicum and put into the bowl of the food processor.
Process until coarsley chopped.
Add garlic, ginger and 250ml of the white vinegar, then process again until finely chopped.
Tip into a large pan and add the remaining vinegar, together with the salt and sugar.
Slowly bring to the boil, stirring until the sugar has dissolved.
Reduce the heat and simmer, uncovered, for 35-40 minutes, until thickened.
Pour into warm sterilised bottles and seal immediately.
When cool, label and then store in a cool dark place.
- When working with chillies, always wash your hands before touching any part of your face, eyes, lips, etc.
This is the sauce that I used when making Baked Duck Fish with Pumpkin, Brussel Sprouts, Fennel and Orange.