Sweet Chilli Sauce
Prep Time
20 mins
Cook Time
45 mins
Using a blend of long red and cayenne chillies, this is a surprisingly simple sauce to make, and matures with time.
Category:
Canning, Condiments, Preserves
Style:
Aisan
Keyword:
Chilli Sauce, Chillies, Condiment, Dipping Sauce
Quantity: 6 200 ml bottles
Ingredients
- 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
Instructions
-
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.
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Roughly chop the chillies and red capsicum and put into the bowl of the food processor.
-
Process until coarsley chopped.
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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.
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Pour into warm sterilised bottles and seal immediately.
-
When cool, label and then store in a cool dark place.
Notes
- When working with chillies, always wash your hands before touching any part of your face, eyes, lips, etc.