Sweet chilli sauce

Sweet chilli sauce

By
From
The Produce Companion
Makes
500 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
250g long red chillies, seeded if desired, roughly chopped
6 red bird’s eye chillies, seeded if desired, roughly chopped
5 garlic cloves, roughly chopped
460g caster sugar
500ml white vinegar

Method

  1. Combine the chillies and garlic in a small food processor and process until finely chopped.
  2. Combine the sugar and vinegar in a saucepan and place over low heat, stirring until the sugar dissolves. Add the chilli mixture and increase the heat to medium. Cook for 20 minutes, or until thickened.
  3. Pour the hot sauce into warm sterilised bottles or jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • If you prefer a milder sauce, remove the seeds from some or all of the chillies. For an authentic Asian flavour you can add 1 tablespoon of fish sauce to the vinegar mixture.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again