Sweet Chilli Sauce
Recipe: #23711
May 07, 2016
Categories: Asian, Thai, Canning/Preserving, One-Pot Meal, Fathers Day, Game/Sports Day, Picnic, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"This is a find from a favourite paper "Weekly Times". I have this recipe for years, and it makes a lovely chilli sauce. Use large chilli's as the smaller ones will be too hot. This will make 1-2 bottles, pending on the size of the bottle."
Original is 1-2 serving
Ingredients
Nutritional
- Serving Size: 1 (1025.5 g)
- Calories 1698.9
- Total Fat - 4.5 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 5935.4 mg
- Total Carbohydrate - 406.3 g
- Dietary Fiber - 4.3 g
- Sugars - 403.7 g
- Protein - 0.4 g
- Calcium - 131.4 mg
- Iron - 0.5 mg
- Vitamin C - 17.1 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 well 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. Pour sauce into wide necked bottles and seal immediately.
Tips
No special items needed.
0 Reviews
You'll Also Love
