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Saturday, 11 June 2016

Chilli - Sweet Sauce

Chilli sauce can be made many, many different ways and like the sweet chille option. We like to keep it simple and tend to do this when the chilli's are on special. If you want to make it and they are not on special then you can substitute the chilli component with red peppers by using 1/2 and 1/2. Remember also that the heat comes from two sources: size and seeds. The smaller the chilli the more intense the heat and seeds in increases the heat also.

INDENTIFY YOUR CHILLIES
The following recipe yields us a good full jar or two small jars.

You will need:

  • 500 grams of chillies
  • 3 cups of sugar (any sugar is fine: raw, white, caster)
  • 3 cups of vinegar (we use white), the vinegar is a preservative
  • garlic is optional, usually about 3 cloves
Method:
  • Chop up your chillies (and capsicum if you are using them) and garlic.
  • put all your ingredients in the pot.
  • simmer the mixture until the sugar dissolves, stay with it and stir it often
  • then bring the mixture to the boil and simmer until the sauce thickens which will take about 45 minutes to an hour.
  • check it regularly
Bottle it. 
Keep in the pantry until opened but then must be kept in the fridge.


CHILLI SEED RATING SCALE


PEPPER HEAT RATING SCALE










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