Sweet Chilli Sauce is one of those things that we always have on hand in the fridge. It can spice up any number of dishes. Recently we ran out and decided that, since we constantly have more chillies ripening in our garden than we and everyone we know combined can eat (not much is as prolific in my backyard as those chilli plants) we’d try to make our own.
Why haven’t we been doing this forever? It’s so simple, almost free and we can customise it to suit our taste. Which means I’m warning you to take this recipe with a grain of salt: more or less chilli, sugar/honey and vinegar can (should) be used to suit you. And if you get it wrong, just add more of whatever you want and cook it all a bit more until you love it.
Here’s the sweet chilli sauce recipe we ended up making. It produced in excess of 2 bottles of sauce.
- 60 grams of red chillies
- 2 centimetres of ginger
- 2 cloves of garlic
2) Put the chopped hot stuff (watch out for the hot oils rising off this mix when you open your food processor, it brings tears to your eyes) in a pot with:
- 1 1/2 cup sugar
- 1/4 cup honey (or just sugar)
- 1 cup water
- 1 cup vinegar
- dash of salt
3) Cook on low for 30 minutes.
4) Add 1 – 2 teaspoons of cornstarch with a bit of water (to make a paste) and cook for another 2 minutes. At the end your chilli flakes should remain suspended in the translucent sauce.
5) Pour (maybe let it cool a bit first) into clean, sterile bottles.
This should keep for a year but I would suggest making small batches (we are giving our 2nd bottle away) so storage isn’t an issue. Keep in the fridge after opening.
Yum, yum, yum.