W.W. Sweet Chilli Sauce

 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.

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.

Sticky Chicken Wings for a Crowd

This recipe has been adapted from one by Matt Sinclair.  I buy 2-1/2 Kilos of chicken wings, then take off the tips and chop it into 2 pieces.  That gives me about 2 kilos of actual wings to cook.  The first time you cook these, maybe back off the chili flakes to 1 tbsp. if you have some chili-phobes in the family!  These are also good served with lime wedges.