The alternative to slaving away in front of a bubbling pot of chillies would be to succumb to the supermarket version, but do you really know what is crammed into that bottle? Prepare a batch of this home-made sweet chilli sauce and be assured of the ingredients and the amount of heat, you determine what it should taste like.
Keep this sauce in a sealed container, in the fridge, for a few weeks – only if you can resist it for such a long time.
- 500g long fresh red chillies, stems trimmed
- 3 garlic cloves, peeled
- 750ml (3 cups) white vinegar
- 645g (3 cups) caster sugar
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum (red pepper), halved and deseeded.