Oh wow ! ….This sauce is heaven !
I have been dying to make my Sweet Chilli Sauce for I do not know how long. My number one reason for not making it is that tomatoes are ridiculously expensive here. I have been talking about growing my own, or at least some, and seriously must just do it ! Procrastination is my second name, and it is high time I changed that…
This sauce is just great and I especially love it with my famous stir fry meals. (Hmmmm something else I must do again soon). With it being summer here I tend to live on salads, I know…..I am so lazy 🙂
Now I know in the recipe I have stated a combination of red and green chillies, please feel free to use either or both, no major strict rules so long as the quantity ends up being 80 grams. Remember the red chillies generally are the hot ones, so if you are not so into ‘the hot’, opt for green rather, but watch out for devil chillies ! Those tiny little chillies are called devil chillies for a reason !!! (Personally I think it may be the actual type of chilli which will determine the heat factor and of course the size of the chilli).
I usually go to our fresh food market store and buy from there and they generally are medium sized chillies, but I am sure whatever chillies you like will work fantastically.
The original recipe I found in a magazine dated back over fifteen years ago, which I have adapted slightly.
Sweet Chilli Sauce
Preparation time: One hour
Makes 850 millilitres
40 grams de-seeded red chillies
40 grams de-seeded green chillies
5 centimeter fresh ginger
6 medium -large sized garlic cloves
400 grams chopped fresh tomatoes
2 cups (500 millilitres) brown loosely packed sugar (I used Huletts)
1/2 cup (125 millilitres) water
1/2 cups (125 millilitres) white vinegar
3 medium sized fresh apples
salt and pepper (optional)
Chop both red and green chillies and set aside.
Cut the outer skin from ginger and throw away. Grate the inner flesh of the ginger and set aside. *
Finely chop garlic cloves, set aside.
Peel the apples and discard the skins. Roughly chop the apples and set aside.
If using fresh tomatoes, boil water and set tomatoes in a bowl of boiled water, within a few minutes you will notice the skins become wrinkled and then it will be easier to peel the skins off. Then chop up the tomatoes. *
Combine all of the ingredients in a large saucepan. Put on a low heat and stir continuously with a wooden spoon until the sugar has dissolved.
Once sugar has dissolved, bring to the boil. Stir occasionally to prevent any sticking.
Then turn the plate down to simmer and allow to simmer for ten minutes, stirring occasionally.
Then using a food blender, purée the mixture. (I pulsed about a cup at a time and then set aside each time until all puréed) *
Once all done, season to taste if necessary.
Then return the puréed mixture to the large saucepan and boil again for ten minutes. By this time the mixture becomes slightly thicker and combines nicely.
Pour into sterilized bottles. Set aside until they reach room temperature and then refrigerate.
Mixture makes 850 millilitres.
* I personally have not used tinned tomatoes, but I am sure they would work, just as well.
* I tend to rather chop the ginger up extremely small instead of grating and that works fine.
* I used my trusted Russell and Hobbs Food Blender