Saturday, 14 July 2012

Sweet Chilli Sauce

I heard on the radio recently that now is the time to buy chillies, so decided now was the time to try making sweet chilli sauce. And this one really was easy-peasy - even more so than the mayonnaise. There is quite a range of recipes out there with more or less ingredients. I went for the most basic but the results were fantastic and I see no reason to mess with it. I love that four simple ingredients can create something better than you can buy, and that it's so easy.

But (I'm sorry there's a but). The challenge is with the chillies. Firstly, you need to find them. I rang Moore Wilsons to check that they had them in (they did), and I needed half of what they had on the shelves. It wouldn't have taken many sweet chilli sauce makers in town to have taken them all. And secondly, they're expensive. I made a small bottle of sauce and it cost me a whopping $7 in chillies. So, much as I would love to make this a regular in my house, it may have to be a rare treat. Give it a go so that you know what you're missing out on, and then we might all be inspired to grow our own chillies. Now there's a topic for another day. 

You'll need a stick blender, food processor or some kind of effective chopper for the chillies.

I used a recipe from but reduced it to one third to make a small bottle and save (quite) a few dollars. Below is the reduced version, it made me 1 cup.

Sweet Chilli Sauce

160g red chillies
1 garlic clove
1 cup white vinegar
1 cup caster sugar

Slice the chillies in half, and remove the seeds & discard from approximately 3/4 of them. Put all the chillies in to the blender, along with the garlic and approximately 1/4 of the vinegar. Process until finely chopped.

Put the chilli mixture in to a pan and add the rest of the vinegar and the sugar. Stir on a low heat for about 5 minutes (until sugar has dissolved), then bring to the boil. Turn down again to a low heat, and simmer for 40 minutes, stirring occasionally.

You may like to replace some of the chillies with red capsicum/peppers. I love my sweet chilli on eggs, on cheese and crackers for a 5pm snack, and mixed in with plain yoghurt and chopped fresh mint as a dip.

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