Sunday, March 9, 2014

Sweet Chilli Sauce

This recipie replaces one standard bottle of the sauce.  Instead of ginger you can use 1 lemongrass stalk.  How hot you want it is determined by what type of chillies you use, and whether you leave the seeds in.  The smaller the chilli and the more seeds the hotter it will be.  You can use it right away, as all the ingredients are cooked it does not need to mature.



Rating: Moderate


1/2 cup rice vinegar
4 long red chillies (or 8 small ones)
2 cloves garlic
3cm piece of fresh ginger  (or 1 stalk lemongrass)
1/2 cup caster sugar
150ml water

De-seed about 1/2 the chillies. 
Place water and chillies, garlic and ginger into a blender and blend until all the ingredients are finely chopped.
Put this into a large saucepan with the rest of the ingredients.
Stir over medium heat until the sugar is fully dissolved.
Boil for around 10 minutes, or until syrupy and thickened.
Place into jar while hot.


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