17 March 2015

31 Days of MOO No. 17 MOO Sweet Chilli Sauce

I'm not a fan of chilli, but I love a good sweet chilli sauce. I love it on fish cakes, on wedges or chips and combined with cream cheese for a dip. Yum!

This is a very simple sweet chilli sauce, great for home and perfect for gift giving.

A Very Simple Sweet Chilli Sauce

1 cup white sugar
1 cup water
1/2 cup rice wine vinegar
2-3 cloves garlic, peeled
2 Jalapeno chillies*
2 tbsp cornflour mixed with 2 tablespoons cold water

Put on a pair of disposable rubber gloves. Trust me on this. Chilli burns, so rubber gloves are essential. And rub your eyes and scratch your nose before you start handling the chilli. Again, trust me on this. Chilli burns - you do not want it anywhere near your eyes or nose.

Prepare the chillies by de-seeding and chopping roughly. The heat of the chilli is in the seed so you can decide just how hot you want your sauce. No seeds will give a milder sauce, all the seeds will give a very hot sauce, something in the middle will give you a medium - hot sauce. And the heat will depend on the type of chilli you are using.

Roughly chop the garlic.

Put the sugar, water, rice wine vinegar, garlic and chilli in a medium saucepan. Bring to a simmer over a medium heat. Simmer rapidly for 10 minutes. Turn the heat down to low. Stir in the cornflour/water mixture, stirring constantly until the mixture thickens.

Use a stick blender to puree. Or pour sauce into a food processor and process until pureed. Make sure the vent/chute on the processor is open so the hot sauce doesn't explode.

Pour into a hot, sterilised bottle and seal.

*The heat in your sauce will depend on the type of chilli you are using and the amount of seeds you leave in the sauce. Use your favourite chilli or a combination of chillies to get the flavour and heat you love.

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