We have a couple of chilli bushes in the herb garden – a Jalapeño, and one of these below, I call it “mystery” variety. Its very pretty, as the chillies are quite short, and the whole bush is more of a ground cover than a bush. Danny has been keen to make some of our own Sweet Chilli Sauce, my boys LOVE spicy food – so he picked a bunch of the reddest chillies and off we went!
The recipe we used is one I made a few years ago and the quantities of ingredients depends on the “hotness” of the chillies. I can’t remember where I got it from originally, but I did a quick web search, before we started and the general recipe is quite similar on lots of different recipe sites.
First we topped all the chillies. If they were a bit bigger I would have scrapped quite a few of the seeds out also, but that would have been a laborious task with our babies. The chillies and three garlic cloves (because that was all we had, probably would have preferred to add more if we had them) into the food processor with about half a cup of vinegar.
Once they were chopped finely I scrapped them into the pot and added 4 cups of vinegar and 3 cups of sugar. Basically all I did next was brought it to the boil, stirring until the sugar dissolved, then tasted it. Ohhhh Boyyyyy! Very hot! So we added another cup of vinegar and half a cup of sugar. Dissolved and tasted! Still veeeerrrrrrry hot. Another cup of vinegar and half a cup of sugar.
Danny tasted it, he thought it was fine, but for me still a bit too uncomfortable to cover my spaghetti with it. I remember reading somewhere that lemon or lime juice can act as a means of decreasing the heat in chillies, so I added the juice of one lemon, another cup of vinegar and another 3/4 cup of sugar. Once it was all dissolved and mixed well, another taste and I was happy. It still has a good punch, but at least it doesn’t leave you gasping!
Once I was happy with the taste I left it simmering for about an hour. This allows it to reduce and thicken. Then we poured it into hot sterilised jars and sealed them.You would think with all that vinegar we would have had a bucket of sauce, but because it reduces so much, we were left with just under 2 litres. Still with its level of spiciness we won’t need to use too much. Also I probably should have only let it simmer for maybe 45 minutes as it is very thick – possibly a bit jam like!
I’d love to know other peoples recipes for Sweet Chilli Sauce…. let me know in the comments if you have a good link.