Sweet Chilli Sauce - Wendy Eldridge
Wendy Eldridge has kindly sent in this great recipe which is great for making the most of a productive chilli pepper plant. Alternatively, if you don't like too much spice you can replace some of the chillis with normal red peppers. Wendy says "I have been looking forward to making this since a friend gave me a recipe last year. This is a good sauce, tastes just like the sweet chilli sauce you can buy in the shops but without the sometimes chemically taste you can get with it."
This recipe was taken from Wendy's blog Heaven is Home Grown Veg.
- Chillis - mixed, as many as you have
- 1 cup rice wine vinegar
- 1 cup water
- 2 cups white sugar
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp fish sauce
- 5 cloves garlic
- Red peppers - if you want a milder sauce, replace some of the chillis with peppers
- Chop the chillis in halve and remove seeds and pith, don't worry if any seeds are missed, it adds to the overall effect.
- Put the chillis and garlic in the blender with the rice wine vinegar and pulse until desired consistency is reached.
- Put the mixture in a preserving pan with the rest of the ingredients.
- Check the consistency, if it is too thick add another cup of water, another of rice wine vinegar and 2 of sugar, plus the paprika, fish sauce and salt again - you are basically doubling everything up.
- Cook until the chilli's are cooked through and a syrupy consistency is reached. Don't worry if it seems a little runny it will thicken up once cooled.
- Pour into sterilised bottles and seal.