This is one of those recipes that is so easy to make and lasts for ages (3 – 4 weeks in the fridge) so is really worth whipping up and keeping around as it’s so useful. Store bought sweet chilli sauce is full of preservatives and other synthetic ingredients to lengthen the shelf life, so making your own is a great idea, especially if you are growing your own chillies or buy a bunch from the market.
One of the trickiest things about cooking with fresh chilli is managing the heat. My fail-safe test for checking how hot a chilli is to cut the tip off and touch the end to your tongue. Depending on how hot it seems, then you can make a judgement about if and how many seeds you want to include. The seeds hold more heat than the flesh. Do the same with this recipe so you don’t end up with something that blows your head off. Also remember that generally the really small chillies are the hottest!
This sweet chilli sauce recipe has quite a runny consistency. I don’t mind this as I think the flavour is more “clean” this way, however, if you want to thicken it up quickly add 2 tablespoons of corn flour to warm water and stir this in at the end.
- 5 red chillies
- 5 cloves of garlic
- 1 cup sugar
- 1 cup rice vinegar
- 3/4 cup water
- 1/2 tsp salt
Remove the seeds (if you don’t want the sauce too hot) from the chillies. In a food processor or blender combine chillies, garlic, sugar, vinegar, water and salt. Blend until only very small flecks of the chillies remain.
Transfer to a saucepan and simmer over medium heat until sugar is completely dissolved (about 4 to 5 minutes). Make sure you stir it frequently to prevent it bubbling over.
Simmer the sauce down until it reduces by about half which takes 15 to 20 minutes. If you are wanting to thicken it up at 2 tablespoons of cornflour to 1 tablespoons of warm water and stir it in at this point. Store in a clear jar