Sweet chilli revised

I thought the tiny bit I’d licked off my fingers was super hot. Last night I had a teaspoon of the sweet chilli sauce from this post in a large bowl of noodle soup, and the resulting mix was almost too hot for me to eat. So today I scooped that sauce out back into a pan and added 2 cups sugar, 2 cups vinegar, and the “apple water”* I had in the freezer. So multiplying the volume by about 3 times. I heated that lot slowly to melt and dissolve everything, brought to the boil for about 35min. Then bottled it. So now I have more volume and it’s still very spicy hot. This time the chilli solids have floated, despite resting the hot mix for five minutes before bottling. As I intend to eat this myself rather than giving as a pretty gift, that’s not a huge problem. The plain red syrup is still the business.


*apple water= one granny smith apple roughly chopped and boiled in just enough water to cover. Strain and reserve the liquid (~200ml). I’d done this to add pectin to the strawberry jam I made recently. However, I was working with pears at the same time, and generated 3 pears worth of skin peelings and cores, which I boiled up similarly to add to the jam. I was pleased to find something to use up the apple water in and retrieve my freezer pot. The chilli sauce recipes I’ve seen that use a lower proportion of chilli to sugar/vinegar, also add cornflower, which I wasn’t keen to use, so I wondered if the apple water would substitute.


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