Celi’s Sweet Chilli Sauce

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 2

Celi’s Sweet Chilli Sauce

Ingredients

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
1tbsp cornflour

Method

  1. Blitz the garlic, chillies and capsicum together and place in a small saucepan with the remaining ingredients except for the cornflour.
  2. Bring to a rolling boil for 5 minutes.
  3. Thicken with the cornflour mixed in a little water.
  4. Bottle and refrigerate once cool.

Celi's sweet chilli 1

Sweet Chilli Sauce

I knew that when I saw Tandy’s recipe for Sweet Chilli Sauce a little while ago I had to make it.  Pete and I go through copious amounts of Sweet Chilli Sauce, store bought though so the chance of making a homemade batch was top of my list.  I made the recipe as given by Tandy however the chilli content was way above my threshold plus the quantity the recipe yields would not last Pete and I very long, so I halved some of the ingredients and doubled others and it turned out to be a lovely sauce.  

Sweet Chilli Sauce

Adapted from Lavender and Lime 

Ingredients

2 chillies finely chopped – I omitted the seeds
2 garlic cloves crushed
5ml oil – the original recipe called for butter
20ml cornflour
100ml sugar
100ml white spirit vinegar – the original recipe called for white grape vinegar
100ml water

Method

  1. Melt the butter in a pan and sauté the chillies and the garlic without allowing them to change colour.
  2. Mix the cornflour with the sugar, vinegar and water.
  3. Add the mixture to the pan and bring to the boil.
  4. Remove as soon as the mixture begins to thicken.
  5. Place in a sterilized glass jar.