I have finally been able to get my chilli bush to grow and produce an abundance of chillis! so what to do with them? Make Sweet Chilli Sauce of course. After testing and searching through a whole lot of recipes I found this one from the Australian Women' Weekly. I have only tweaked it a bit but have made several batches and it works every time.
Keep it in the fridge once it is made, or if you want to keep it longer out of the fridge just us a canning/preserving system.
Ingredients
250g fresh long chillies
3 cups white vinegar
2 cups water
2 cups white granulated sugar
2 teaspoon salt
2inch piece of fresh ginger
6 cloves garlic
Method
Remove stems off chillies, peel ginger. Chop into pieces and place in food processor with 1 cup of water.
Process until chillies and ginger are very fine.
Place remaining water, vinegar, salt and sugar into a saucepan and simmer to dissolve the sugar fully.
Add the chilli and ginger mixture to the saucepan and cook uncovered
on rolling simmer for 20 minutes.
on rolling simmer for 20 minutes.
Peel garlic and process to a fine chop, then add to the saucepan and cook for another 20-40 minute. It should be reduced to about half.
Take the saucepan off the stove and allow to cool for 10 minutes.
Pour into sterilised jars and allow to cool on the bench before refridgerating.
