Thai Sweet Chili Sauce

[Biscombe]

Thai Sweet Chili Sauce

My fav chili sauce - enjoy!!


2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon salt (to taste)

1 1/1. Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2. Do not be concerned if the chili seeds remain whole.
3. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5. When cool, puree until almost smooth.
6. Pour into a suitably sized sterilised bottle and seal.

[AdamF]

Sounds like a great recipe

Once I have some chili's I must try this recipe!!

Cheers

[Dexterdoglancashire]

I LOVE sweet chilli sauce, but could never find a recipe! Thanks!

[Biscombe]

Just wait till you taste it!! yummy, willing my chilis on so I can make some more!!

[Dexterdoglancashire]

Same here!

[Lorraine]

Originally Posted by Dexterdoglancashire

Same here!

Me too !! Thanks for the recipe.

[kirsty b]

Originally Posted by Dexterdoglancashire

I LOVE sweet chilli sauce, but could never find a recipe! Thanks!

Me too! This one's to be copied out into my little book.

[jlottie]

Thanks Biscombe, looks like a great recipe to try out

[Biscombe]

Anyone got any other chili recipies????

[TPeers]

No other chilli recipies - but if you wanted the chilli sauce hotter, would you just add a few more chillies or should I look to use a hotter type of chilli?

I am growing them for the first time this year and while the recipe above looks perfect for Richard (my other half) my Dad likes a much hotter sauce - comes of having chilli eating contests when he was younger.......

P.S. I'm growing a Cayenne type called Apachee, which I assume is on the mild side, and the other two are called Bolivian Rainbow and Praire Fire, both of these are listed as 'hot' which in my limited knowledge is a bit like calling water, wet!

Thanks

Terry

[yrag.hlwat]

Biscombe made this yesterday, had to improvise slightly as only had red wine vinegar in the cupboard, but it still came out fantastic. We have four chilli plants with tons of fruit on, just need to wait until they go red and will be making loads more.

Has anyone got any other ideas on how to use up chillis or preserve them?

Hayley

[TPeers]

I have been told that you can dry them by threading them onto a string and just hanging them up somewhere - the pantry or near a boiler I suppose.

Never tried it - any thoughts?

Terry

[Nicos]

We dry them like that, and they keep really well!
...And look pretty at the same time

[vicren]

Originally Posted by Biscombe

Anyone got any other chili recipies????

got this quicky recepie can probably get most ingredients from your garden!
5 ripe plum toms
seeded and roughly chopped
1 red chilli
seeded and finely chopped(or leave some seeds in for extra heat)
1 small red onion
very finly chopped
2tbsp chopped flat leaf parsley
1 tbsp lime juice
3 tbsp olive oil/or chilli oil for more heat!
METHOD:
put all ingredients in a mixing bowl, season and mix thoughrally,drizzle with olive oil or chilli oil.
Serve on some sliced mozerella.
great as a snack or a starter.

[runnerbean]

Thanks Biscombe, How long will it last for and do you have to store in the fridge.