This homemade sweet chilli sauce was really easy to make and looks so good bottled up.  This recipe made just over 3 big bottles.  It tasted amazing and is great as a dipping sauce or drizzled over your favourite mexican dish, wedges, or added to a stir fry.  The options are endless.

TIP: Be sure to use gloves to deseed and cut chillies, otherwise they could burn your hands. Someone we know used bare hands and her hands felt like they were on fire for days!

February 20, 2018
  • 20m
  • 1h
  • 1h 20m
  • 1

Ingredients

  • 500 g red chilli
  • 3 garlic clove
  • 650 g white vinegar
  • 600 g caster sugar

Instructions

Thermal Cooking Method

  1. Place 100g of the chillies into mixing jug (seeds and all).
  2. Cut the remaining chillies in half and deseed (we recommend using gloves for this process or your hands will sting). Add these to mixing jug.
  3. Add garlic and 200g of vinegar and chop everything for 15 seconds/speed 6. It needs to be fine, so scrape and repeat if necessary.
  4. Add the rest of the vinegar, as well as the sugar, and cook for 10 minutes/60°C/speed 1. Your sugar must be dissolved.
  5. Cook for an additional 10 minutes/steaming temp/speed 1/MC off/simmering basket on top to stop the splatter.
  6. Remove the sauce and pour it into a large pot for the next step. The sauce needs to reduce and thicken which we find works best on the stovetop.
  7. Bring the mix to a simmer and stir occasionally. Cook for approx. 30-40 minutes or until the sauce has thickened to desired consistency. We like ours thick, so we cook it for the full 40 minutes.
  8. Store in airtight sterilised glass jars/bottles.

Traditional Cooking Method

  1. Place 100g of the chillies into a food processor (seeds and all).
  2. Cut the remaining chillies in half and deseed (we recommend using gloves for this process or your hands will sting). Add these to the food processor.
  3. Add garlic and 200g of the vinegar and blitz everything until fine. Scrape and repeat if necessary.
  4. Transfer contents to a very large pot and add the rest of the ingredients. Cook for 10 minutes on medium heat until the sugar has dissolved.
  5. Increase to high heat and cook for a further 10 minutes.
  6. Once it has reached boiling point, turn down to a simmer and stir occasionally. Cook for approx. 30-40 mins or until your sauce has thickened to desired consistency. We like ours thick, so we cook it for the full 40 minutes.
  7. Store in airtight sterilised glass jars/bottles.