Sweet Chilli Sauce
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsley chop and place in the food pocessor as well. Add the garlic and 250ml of ther vinegar. Process until very finely chopped.
Place the chilli mixture, the remaining vinegar, and the sugar in a large saucepan over a low heat. Cook, stirring for 5 minutes or until the sugar has dissolved.
Increase the heat to high and bring sauce to a boil. Reduce heat to medium, and simmer, stirring occasionally, for 30-35 minutes or until sauce thickens.
Pour into clean, airtight bottles and seal.
500g long red chillies
3 garlic cloves peeled
375ml (1½ cups) white vinegar
2½ cups caster sugar
“THE CHILLI KICK IN THIS SAUCE WILL DEVELOP FURTHER AFTER IT HAS SPENT 2-3 DAYS IN THE BOTTLE.”
THE CHILLIES CAN VARY IN HEAT FROM BATCH TO BATCH, SO TASTE TEST THEM PRIOR TO SEEDING. IF YOURS ARE A LITLLE MILD, THEN SIMPLY DO MORE OF THEM WITH THE SEEDS LEFT IN.
KEEP A CLOSE EYE ON THE SAUCE TOWARDS THE END OF THE SIMMER. TAKE IT TOO FAR AND YOU CAN END UP WITH JAM.
Easy sauce to make - just watch the cooking time