Sweet Chilli sauce is one of our all time favourite things. Hannah loves a cheese and tomato toastie laced with sweet chilli sauce, while I like to whack a good slurp into all kinds of food. This summer Country Boy has been growing all different kinds of chillis, so I decided to have a go at making my own sweet chilli sauce.
Chillies contain a chemical which can burn your skin, so you really need to be careful when you make this. If you have some plastic gloves, consider getting them out and using them. Also, keep your windows and doors open, as the steam is spicy as well.
Despite these precautions, homemade sweet chilli sauce really is worth the effort.
Sweet Chilli Sauce
Delcious home made sweet chilli sauce
Author: Jo @ Country Life Experiment
Recipe type: Sauce
- 250g chillies
- 2 garlic cloves
- 3c sugar
- 3c white wine vinegar
- Split and scrape out the seeds of most of the chillies (keep one or two whole). Removing the seeds gets rid of some of the heat of the chillies.
- Place the chillis, garlic cloves, and one cup of white wine vinegar into the bowl of a food processor.
- Process until the chillies are all finely chopped
- Pour the chilli mixture, sugar and remaining vinegar into a saucepan.
- Gently heat the mixture, stirring to dissolve the sugar.
- Bring the mixture up to the simmer and allow to bubble for 30 to 45 minutes or until slightly thickened. The mixture will thicken as it cools, so be careful not to let the syrup go too thick.
- Pour into sterilised bottles and seal.
I think I will whip up a few more bottles over the next few weeks, ready for winter.
Have you made your own sweet chilli sauce?