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Charlie's sweet chilli sauce

Written by Administrator Saturday, 11 April 2009 08:49

Charlie's sweet chilli sauce

Charlie Finlayson, Fresh Editor

Serving size: Serves 10 or more
Cooking time: More than 1 hour

INGREDIENTS

1 cup (220g) white sugar
1 cup (250ml) tap water
1 cup (250ml) white wine vinegar
5 small hot bird's eye chillies with seeds
5 large banana/salsa chillies (or 2 large red capsicum)
de-seeded arrowroot, to thicken (if needed)
potato wedges and sour cream or spring rolls, to serve

Note: this recipe makes about 350ml of sauce.

METHOD

Bring sugar, water and vinegar to simmer in a small saucepan, stirring to dissolve sugar.

Blend or process small and large chillies until finely chopped, about 2mm dice.

Add chopped chillies to simmering vinegar mixture and continue to simmer gently for 40 minutes or until sauce has thickened slightly; cool.

Once sauce has cooled, check consistency. If sauce is too runny, dissolve 1 tablespoon of arrowroot in a little water and stir into re-warmed sauce; bring to the boil. Cool again.

Pour cooled sauce into sterilised bottles or jars and store in a cool, dry place. The sauce should last for several months and can easily be doubled or tripled.

Serve with wedges and sour cream or spring rolls.

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