Sweet Chilli Sauce
- 500g red chillies
- 2-4 garlic cloves, peeled and crushed
- 300 - 700ml white vinegar
- 600g caster sugar
|Homemade sweet chilli sauce|
Top and tail the chillies and set 2 third (up to half if you like it hot) aside. Chop the one third (or half) and place in the bowl of a food processor. De-seed the rest of the chillies, chop coarsely and add to the food processor. Add the crushed garlic and pulse until the chillies become a paste. Add about 100ml of vinegar and blitz again to combine (it makes it easier to mix the rest of the vinegar in). Place the chilli paste in a large saucepan and heat up just before adding rest of the vinegar and the sugar. Here it is up to you how much vinegar you are adding. The sauce will thicken towards the end of the cooking process and more when it is cooling down. Add the vinegar and bring to a boil. Simmer until the rawness of the chillies has cooked off and the sauce starts to thickens nicely. I cooked it about 40 mins, stirring from time to time to prevent sticking to the bottom of the pan.
Pour into sterilized bottles and close.