My quest to preserve all of this season's chillies continued today, with a HOT chilli and garlic sauce. I left a lot of the seeds in the chillies, so this will be something that I will have to add very sparingly to meals until we get used to it.
Hot Chilli Sauce
I had enough chillies to make 1 cup of paste. I made approximately 2 1/2 cups of sauce, enough to fill two and a half small jars.
I had enough chillies to make 1 cup of paste. I made approximately 2 1/2 cups of sauce, enough to fill two and a half small jars.
Place chillies and garlic cloves in a small blender or food processor, and process until finely chopped (try not to breathe any in). In a sauce pan place a cup of sugar, a couple of tablespoons of vinegar, and a couple of tablespoons of salt. Bring the mixture to a simmer, and add the chilli and garlic paste and some water. Bring to a boil (and open the windows), then add some tapioca or cornstarch mixed with a little water to thicken. Ladle into hot sterilised jars and seal using your preferred method.
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