Sweet chilli sauce
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- 2 Birds Eye chillies
- 2 red peppers, de-seeded
- 2 cloves garlic, crushed
- 250g sugar
- 125ml vinegar
Blitz the chillies, red peppers and garlic in a food processor.
Put in a pan with the rest of the ingredients and 300ml water.
Simmer for 30-35 minutes or until reduced by half.
Transfer into sterilised bottles. To sterilise a bottle or jar, pre-heat the oven to 140C/120C Fan/Gas 1. Wash the container in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on its side for 30 minutes.
Once opened, keep in the fridge for up to 30 days.