Homemade Sweet Chilli Sauce

I love making Christmas gifts – it’s cheaper, more personal, environmentally sound and very satisfying. This year I made sweet chilli sauce which I learnt to make at LaZat cooking school in KL and adjusted slightly to be a bit hotter πŸ˜‰ This sauce is delicious, sticky and sweet but still packs a punch, unlike some of the insipid supermarket brands.

For about 6 small/medium jars, I used 8 long red chillies (deseeded) and 8 bullet chillies (half with seeds). I blitzed these in the food processor with 8 fat cloves of garlic.

Empty into a saucepan with a kilo of white sugar and a litre of rice vinegar. Add A litre of water and use it to swish out the blender bowl.

Bring to the boil and simmer gently for at least half an hour – the mixture should be reduced and thickened slightly. Remember it will get more viscose as it cools so it shouldn’t be too thick.

Pour into clean containers, screw on lids, leave to cool, label, and give to nice people πŸ™‚

One thought on “Homemade Sweet Chilli Sauce

  1. Pingback: LaZat Cooking School, Kuala Lumpur « Scoff & Quaff

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