I have made chilli sauce a few times over the years, and blogged about the process, but for some reason or other, I neglected to include the recipe. Maybe I thought I would remember all the particulars...but that is what blogging is about...documenting. So this time I am including the recipe.
Disclaimer: I am not sure how this will taste. I think the last time I made this I burnt the buggery out of my stomach, giving myself ulcers, and so this time I got Sparky to taste. He said it was delicous, but not 'sticky' enough. However it may cool to a sticky consistency.
- 400g fresh red chillies, stems trimmed
- 3 garlic cloves, peeled
- 750ml (3 cups) white vinegar
- 645g (3 cups) sugar
- A thumb of ginger
- A bunch of fresh coriander, chopped
Place the chilli mixture, remaining vinegar, chopped coriander and sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.