Tony Tans Sweet Chilli Sauce
Photography by Photography by Becky Nunes.
This sauce can be mild or hot, depending how you like it. For a mild version make sure you remove all the seeds from the chillis before chopping them up.
Serves: 1 1/4 cups
INGREDIENTS
250ml water
160g sugar
100ml white vinegar
8 long red chillis, finely chopped
4 cloves garlic, finely chopped
sea salt
METHOD
Combine the water, sugar and vinegar in a saucepan. Bring to theboil, reduce the heat and simmer, stirring, until the liquid becomes syrupy – about 10 minutes. Add the chopped chilli, garlic and salt to taste. Stir well and cook for another 5 minutes. Transfer to a blender and purée. Push through a sieve to remove the skin. Pour into a warm sterilised bottle. Allow to cool then store in the refrigerator for up to six months. Makes approximately 11⁄4 cups
To sterilise bottles and jars for preserving: Use only jars that are free from cracks or flaws. Put jars or bottles and the lids through a hot cycle of the dishwasher. Alternatively, wash in hot soapy water and rinse well. Place them on an oven tray in a cold oven. Turn the heat to 120°C and leave for 1⁄2 hour.
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