Sweet Chilli Sauce

This post is as much for my reference as anything. I have made this before but years ago and I can’t find any notes. So I’m starting again to find a preferred recipe. I used this recipe as a base, but of course without the garlic. If you don’t have a problem with garlic, you probably wouldn’t want to bother making this, unless perhaps you have a glut of home grown chillis? I love sweet chilli sauce but haven’t found a commercial brand without garlic, so I make my own.

I did 1/3 quantity because that matched the chillis I had. I took all the frozen red chilli I had in left in the freezer, they had been there a long time anyway. Plus I bought three of the milder long ones, two of which I froze overnight to make deseeding easier. Below is a pic of them all on an aluminium tray to defrost.


150g red chilli (three large, rest bird’s eye)
1 cup vinegar (I used cider)1 cup white sugar.

(put gloves on) Deseed all but one large chilli. Don’t need to be too fussy because some seeds are expected anyway. Roughly chop them all and combine with about a quarter of the vinegar in a tall bamix jar. Blitz until chopped but not fully pureed.

Put this chilli mix into a small saucepan with the sugar and the rest of the vinegar. Heat slowly to dissolve the sugar, then (with the exhaust fan on high, really) bring to the boil, reduce to simmer for about 30min or until thickened. Bottle. I chose a tall narrow jar this time after spending too much time trying to scrape the very last bits out of the bottle of the previous batch.

I wonder how hot this is? It looks pretty strong. I reckon I could try it with a higher ratio of sauce to chilli next time, some of the other recipes use only a few chillis for the same sugar quantity.



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