This is not quite as sweet but sure has zing with a bang of flavour.
Heat of this sauce relates to the type of chillie used. Seeds in or out also makes a huge difference.
Play around with different chillies and use the ones that suit your palette.
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Sweet Chillie Sauce
Ingredients
130g Red chillies – remove seeds for a milder flavour
4 cloves Garlic – peeled
3cm Fresh ginger
380ml Sugar
380ml White vinegar
500ml Sterilised Jars
|
METHOD |
TIME |
HEAT |
SPEED |
ACTION |
| Onto rotating blades (TM21 only), drop garlic, 130 grams chillies and fresh ginger |
20 seconds |
8 |
Chop |
|
| Remove lid, scrape down sides, replace lid. Repeat |
10 seconds |
Turbo |
Chop |
|
| Add 380ml sugar and 380ml vinegar, remove Measuring Cup |
45 minutes |
90 c |
1 |
Simmer |
| Remove lid |
10 minutes |
Cool |
||
| Replace lid |
45 seconds |
1-9 slowly repeat x 3 |
Puree |
|
| Remove lid scrape down sides |
3 minutes |
90 c |
1 |
Reheat |
Allow sauce to cool to room temperature, stir just before pouring into sterlised jars and seal.
Once opened, store in the fridge.
Makes approx 2 cups
Marnie’s Pickled Chillies
INGREDIENTS
6 cups White vinegar
1 1/2 cups Sugar
1 tsp Sea salt
4 cloves Garlic, chopped
2 tsps Italian parsley, chopped
Juice 2 Lemons
Quantity Fresh Chillies
METHOD
Bring the first 6 ingredients to the boil, simmer uncovered for 5 mins.
Blanch chillies in boiling water for 1minute (I use a pasta cooker).
Remove from heat and refresh with cold water.
Pack into sterilised jars (eg. just washed in dishwasher) and pour over strained vinegar.
Seal tightly with metal lids.
Marnie brought a jar down with her they are delicious!!
Marnie’s Pickled Chillies
Kazza's Corner 