Thought I'd share my fav recipe with you
Thai Sweet Chili Sauce
2 ounces (56.7g) fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 (170g) sugar
1 cup (227g) white vinegar
4 cups (113g) sultanas, chopped (white raisins) (you can use sultanas but the colour will be darker)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger (I usuallly add more)
1/2-1 teaspoon salt (to taste)
1 1/1. Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2. Do not be concerned if the chili seeds remain whole.
3. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5. When cool, puree until almost smooth.
6. Pour into a suitably sized sterilised bottle and seal.
This keeps for ages without fridging
It's lovely with bread and cheese, or you can use it as a marinade too
Thai Sweet Chili Sauce
2 ounces (56.7g) fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 (170g) sugar
1 cup (227g) white vinegar
4 cups (113g) sultanas, chopped (white raisins) (you can use sultanas but the colour will be darker)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger (I usuallly add more)
1/2-1 teaspoon salt (to taste)
1 1/1. Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2. Do not be concerned if the chili seeds remain whole.
3. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5. When cool, puree until almost smooth.
6. Pour into a suitably sized sterilised bottle and seal.
This keeps for ages without fridging
It's lovely with bread and cheese, or you can use it as a marinade too
