Sweet chilli sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and 1-2 hrs infusing
- Easy
- Makes 200ml/10 servings
Ingredients
- 20 red chillies, stems removed, deseeded for a milder sauce
- 1 finger sized piece of ginger, peeled and roughly chopped
- 5 garlic cloves, roughly chopped
- 100ml white wine or cider vinegar
- 200g white caster sugar
Method
- STEP 1
Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
- STEP 2
Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
