Before I launch into the sweet chilli sauce recipe, I must give one very strict instruction: WEAR GLOVES! Dishwashing gloves, plain old rubber gloves, anything! Silly old me didn’t put any on when I was making it this morning, and my hands are STILL tingling (even after washing scrubbing them about twenty times today)!
Don’t let that scare you off making sweet chilli sauce. It is delicious, easy, and of course much better than the store-bought stuff.
Sweet Chilli Sauce
makes about 800g, depending on how much you reduce the sauce
Ingredients:
2cm piece of ginger, peeled
10 cloves of garlic, peeled
250-300g long red chillies – deseed some (I recommend deseeding at least 3/4 of them, but you can change this to your liking), and chop into 2cm pieces
600g rapadura sugar
880g apple cider vinegar
1 teaspoon sea salt
3 teaspoons of cornflour, tapioca starch or potato starch to thicken (optional)
Method:
1) Put ginger and garlic in TM bowl. Crush on speed 7 for 15-20 seconds.
2) Add chillies, chop for 10-15 seconds on speed 6, until chopped finely.
3) Add sugar, vinegar and sea salt. Cook on varoma for 15 minutes, reverse, speed 3.
4) Decrease temp to 100 degrees, cook for 45 minutes, reverse, speed 3. If the mixture starts bubbling up, simply increase to speed 4 (still in reverse!).
5) If you want a slightly thicker mixture, add up to 3 teaspoons of cornflour, tapioca starch, or potato starch and mix in for 20 seconds, reverse, speed 4. If you want a much thicker mixture, cook for a bit longer (another 15 minutes or so) on 100 degrees, speed 4 and then add in the thickener.
6) Pot into sterilise bottles, leave them open for 10-15 minutes, then seal. You can use it immediately. Store surplus jars in a cool, dark cupboard. It will keep unopened for up to two years.
Enjoy! 🙂
LOVE this sauce! First time over ever made sweet chilli sauce and will not try another. Delish.