Sweet Chilli Sauce
Recipe: #19552
June 13, 2015
Categories: Chili, Sauce, Garlic, Peppers, Chinese, Thai, Vietnamese, Christmas, Fathers Day, Game/Sports Day, New Years, Gluten-Free, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, more
"I found this recipe a few years back in the "Weekly Times" paper. The heat and size of the chilli will determine the heat of your sauce. I find using the larger chilli is best. This makes 1-2 bottles pending on the size of your bottle."
Original is 1-2 serving
Ingredients
Nutritional
- Serving Size: 1 (1018.5 g)
- Calories 1714.8
- Total Fat - 4.5 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 5065.1 mg
- Total Carbohydrate - 410.1 g
- Dietary Fiber - 4.1 g
- Sugars - 403.4 g
- Protein - 0.4 g
- Calcium - 46.3 mg
- Iron - 0.5 mg
- Vitamin C - 16.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Coarsely chop half of the chillies and remove the seeds from the remaining chillies and coarsely chop. (Wash hands after chopping).
Step 2
Place the chillies, capsicums and salt into a food processor and pulse until finely chopped.
Step 3
Heat the sesame oil in a medium saucepan, add the chilli mixture and cook for 3 minutes, stirring often.
Step 4
Stir in sugar and vinegar then bring to the boil.
Step 5
Reduce the heat to medium and boil gently, uncovered, for about 15 minutes, stirring occasionally. Add garlic then boil gently for 8 minutes.
Step 6
Remove from the heat and stand for 2 minutes.
Step 7
Pour sauce into wide necked sterilized bottles and seal immediately.
Tips
- Bottles
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