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.
This entry was posted on March 12, 2012, in
Kazza's Recipes, Pickles, Jam & Sauce and tagged Chillies, Garlic, Ginger, Limes, Salt, Sauces, Sugar, Thermomix, Vinegar.
130g Red chillies – remove seeds for a milder flavour
4 cloves Garlic – peeled
3cm Fresh ginger
380ml White vinegar
500ml Sterilised Jars
Onto rotating blades (TM21 only), drop garlic, 130 grams chillies and fresh ginger
Remove lid, scrape down sides, replace lid.
Add 380ml sugar and 380ml vinegar, remove Measuring Cup
1-9 slowly repeat x 3
Remove lid scrape down sides
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