As you know, I have an ever growing file of wonderful recipes I want to try, mostly from you, my blogging family. A file which only ever seems to get fatter – (case in point the Seeded Loaf I posted about on Tuesday) with recipes desperate to get out and into the kitchen. One recipe that keeps making it’s way to the top of the pile is Celi’s fabulous sweet chilli sauce (it’s been in the file since September last year).
Celi over at The Kitchen’s Garden has found the perfect combination and balance of flavours for a very versatile sauce. I am sure most of you already visit Celi every day for your fix of farmy news, if not, head over today to get to know everybody on the farm and to share in the delight of Celi’s daily farm photos.
Celi’s Sweet Chilli Sauce
3 garlic cloves
3 seeded hot red peppers – I used 3 birds eye chillies
½ seeded red capsicum pepper
⅓ cup rice vinegar
1 cup water
½ cup sugar – I used brown
½ tsp salt
- Blitz the garlic, chillies and capsicum together and place in a small saucepan with the remaining ingredients except for the cornflour.
- Bring to a rolling boil for 5 minutes.
- Thicken with the cornflour mixed in a little water.
- Bottle and refrigerate once cool.