For the first time I have got chillies growing great guns in my garden. We use chilli a bit but not quite enough to keep up with the supply we are currently getting. So we wanted to preserve some in order for us not to waste them!
We all like Sweet Chilli Sauce, but we are trying to reduce refined sugar (of which there is a heap in store bought varieties!), so it was the next step to give our own version a go.
Super easy and super tasty!
- 1 cup white vinegar
- 1 cup rice malt syrup
- 1 tsp minced garlic
- approx 50g very hot red chillies
If you would like a less hot sauce, then use a larger variety chilli or remove the seeds before processing.
Finely chop chillies.
Then place all ingredients into a heavy based saucepan and bring to the boil.
Turn down to a gentle simmer and allow to simmer uncovered, stirring occasionally for about an hour, or until the mixture has reduced by about half. Mixture will thicken furterh on cooling.
Pour into sterilized glass bottles and seal.
To do this in a Thermal Cooker, blitz chillies on Speed 6 for 6 seconds. Then add remaining ingredients and set on Speed 1, Steam/Varoma temp for a couple of minutes, until it reaches a boil. Remove the measuring cap and set on Speed 1, 80C for about 45-50 minutes or until mixture as reduced by half.