Well I have once again restocked my pantry with delicious sweet chilli sauce. Two things I never buy from the store anymore are sweet chilli sauce and tomato sauce. I ended up making a double batch yesterday with these chillies weighing a wonderful 1/2 kilo. Chillies are very easy to grow over the Summer months. My favourite way to use them up is like this, or I freeze them, for over the Winter months. Normally I grow the bell chillies, it was lovely to pick and chop these larger ones. I find myself having to wear my reading glasses more these days, when preparing food, chopping etc. which feels like a nice safety precaution when chopping chillies! One time I was chopping away and a chilli seed flicked up into my eye! I was here alone and my eye was on fire, I didn’t know what to do, I actually thought I might have permanent eye damage it was so painful. But good old logic and commonsense kicked in and I rinsed my eye out in the shower and the pain eventually settled down, however I definately do not want to go through that again! The kids always laugh when I bring it up, I always start it off with “Now did I tell you about the time I got a chilli seed in my eye?!?” : )
This is the size I like to get my chilli, ginger and garlic. I like to have some chilli seeds but not too many. I chop it all up roughly then put it into a handy little blender I’ve had for a while, where you pull the string and it chops everything up, the more you pull the string the finer it gets, it’s wonderful and easy to wash up. There is a picture below it’s called a Pull Chopper. My recipe comes from Sally Wise’s book A Year On the Farm. I love this book and I love Sally’s recipes. I have adapted mine slightly to suit my taste.
We run on stand alone Solar out here, so things like this that work well and require no power are great! Having said that, even if I had conventional power, I would still love it, it’s just so practical and handy, oh and tough too!
Sweet Chilli Sauce
- 250g long red chillies, chopped into 3 pieces
- 4cm piece ginger, very roughly chopped (no need to peel)
- 10 cloves garlic, peeled ( I use about 2-5 large cloves)
- 3 cups sugar
- 3 cups white or cider vinegar (I always use apple cider vinegar)
- 2 teaspoons salt
- 3 teaspoons cornflour mixed to a paste with 2 tbsp extra vinegar ( I find I have to use a bit more sometimes to get it to a nice thickness)
Place the chillies, ginger and garlic in a food processor and process until chopped finely, but not so much as to turn it into a paste. Then place it into a saucepan with the sugar, vinegar and salt.
Bring to the boil, stirring, then cook over a medium heat for 20 minutes. Add the cornflour and vinegar paste and stir until slightly thickened. Allow to stand for 10 minutes, then pour into sterilised jars and seal immediately.
I have left the chilli mix in the pot until the next day often, made it one day, then reheated, thickened and bottled the next. Sometimes it’s just too hard to fit it all into the one day. This recipe makes about 750ml.
This is the finished product after doubling the recipe, I ended up with 9 lovely jars full!
When my husband leaves for his day’s work at about 5am I always make my way down to the chook pen, to let the geese out and feed and water everyone for the day. Well this morning, when I made it round to my little bird bath to refill with fresh water, I couldn’t work out why the water was so dirty. Usually you have feathers or bird droppings, not muddy water. Well the mystery was solved! I was in the vege patch doing a bit of weeding later in the morning and throwing bits over the fence for the geese and there they are with their beaks in the bird bath having a drink! How clever must they think they are to suddenly work out this new trick!
I just wanted to say thank you to all the people who have subscribed and or are following my blog. I’m enjoying this so much and to think that people are wanting to come and visit with me here is such a blessing, so thank you!
6 thoughts on “Turning Produce into Delicious Delights!”
I love your delicious sweet chilli sauce, although usually any chilli sauce is too hot for me but every now and then I put a bit in my spaghetti sauce 😉😉😉
Love the geese. Oh those geese are cheeky and clever. Love the photos
I’m new to the chili preserving and I was wondering what is the purpose of the cornflour? Do you use it as a thickener? If so would corn starch or white flour work? Just curious here in the states. Friend of Ilse Miller.
Hi Janelle, yes it’s used to thicken the sauce. From what I can gather cornflour and cornstarch can both be used to thicken sauces etc. Plain flour would work too, I prefer to use the cornflour though.
I’ve always wanted to make sweet chilli sauce and am keen to give your recipe a try – your jars of sauce looked wonderful.
Thank you Tammy! This sauce/recipe is a really good one, hope you enjoy it too.