Superb Sweet Chilli Sauce
A Good Harvest - recipes from the gardens of Rural Woman New Zealand
Published by Random House
This recipe is by Alison Tynan, Forest Reserve Branch
The flavour of this is exceptional. I add some to every soup, stew or chowder I make. It's also good with cheese and crackers. This amount makes 2 x 250 ml jars.
- 250 g fresh red chilli peppers
- 8 cloves garlic
- 5 cm square fresh ginger
- 2 cups malt vinegar
- 2 cups white sugar
- 3 teaspoons salt
Remove chilli seeds using plastic gloves. Peel garlic. Mince or blend chillies and garlic. Combine with rest of ingredients in a large saucepan and bring to the boil. Simmer gently for 1 hour until thickness suits. Bottle in hot sterile jars.