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Sweet Chilli Sauce from Australia - adapted from ABC Online Phil Higgins
You can use this sauce with heaps of things. Very nice added to rissoles, meatballs, potato cakes and salmon cakes. I use light green banana chillies for this recipe since they have a subtle flavour. I take out most of the seeds so that the sauce does not overpower other flavours. Also, I cut up everything first and then blend with a hand blender/processor. If you have an automatic blender/processor you will get the job done in a jiff! Great as a dipping sauce. You will never buy processed chilli sauce again!! Ingredients
- 4 handfulls of chilli of your choice
- 1 red capsicum seeded
- 2 peeled large brown onions
- 1 head of garlic peeled
- 2 cups raw sugar
- 2 cups white vinegar
- 4 cloves
Directions
- Blend together all ingredients - apart from sugar and cloves.
- Bring to boil - adding cloves and sugar.
- Turn down heat and simmer until desired thickness.
- Place in sterilised jars - no need to refrigerate.
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