Recipe: Chilli Sauce

You all seemed very interested in my Mum's Chilli Sauce recipe so I thought I'd better get it posted sooner rather than later. It's not a sweet chilli sauce but's it's not too spicy, of course the chilli you use will also affect this. I hope you enjoy!

And thank-you for all your comments on my last post :-)

Chilli Sauce

You can use any chilli for this recipe, Thai Birdseye, Jalapeno, the long Hungarian Chillis.

Use red as they give the sauce a better colour.

You'll Need:

2kg Rapadura*

1.2 litres apple cider vinegar

300-500 grams fresh seeded chillis. If you like it really hot use 500g and leave some of the seeds in.

100 grams garlic

100 grams fresh root ginger.

1 teaspoon salt.

Method:

Grate the ginger, chop the garlic and add to the prepared chillies. Put in a pot with the other ingredients and bring to the boil. Cook on a slow boil until the sauce is syrupy, about an hour and then blend with a Bamix (stick blender). Pour into your cleaned prepared bottles. Makes about 7 bottles

The sauce thickens slightly on cooling so allow for this. 

*Rapadura is available from all good health food shops and online stores (Bulk Whole Foods is a good source).
It is simply the juice from sugar cane dried out. It's also usually organic. It's much healthier than White sugar, retaining many of it's vitamins and minerals that other sugar loses in processing. You can of course substitute White sugar, your sauce just won't be as dark.