This Homemade Sweet Chilli Sauce was really easy to make and looks so good bottled up.  It made just over 3 bottles (so there was a little left for me).  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.

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Tracey and Jo

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

Ingredients

  • 500 g fresh red chillies
  • 3 garlic cloves, peeled
  • 650 g white vinegar
  • 600 g caster sugar

Instructions

Thermal Cooking Method

  1. Halve 100g of the chillies and place them into your thermal cooking device (seeds and all).
  2. Cut the remaining chillies in half and de-seed (you may like to use gloves for this process). Add these to your mixing jug.
  3. Add the garlic and 200g of the vinegar. Chop for 15 secs/speed 6. You want it nice and fine, so scrape and repeat if necessary.
  4. Add the rest of the vinegar, as well as the sugar, and cook for 10 mins/60C/speed 1. You want the sugar to dissolve.
  5. Increase the temp to the hottest your machine goes and cook a further 10 mins/steaming temp/speed 1/MC off. You want it to start to boil. You might want to place the basket over the hole to stop any splatter.
  6. Remove the sauce and pour it into a large pot for the next step. Your sauce needs to reduce and thicken. We find that this works best on the hotplates as you only want to stir the sauce occasionally.
  7. Bring the mix to a simmer and stir occasionally. Cook for approx. 30-40 mins or until your sauce has thickened to your liking. We wanted ours quite thick so left it for the full 40 mins.

Traditional Cooking Method

  1. Halve 100g of the chillies and place them into your food processor (seeds and all).
  2. Cut the remaining chillies in half and de-seed (you may like to use gloves for this process). Add these to your food processor.
  3. Add the garlic and 200g of the vinegar. Blitz for 15 secs/medium speed. You want it nice and fine, so scrape and repeat if necessary.
  4. Transfer contents to a pot and add the rest of the vinegar, as well as the sugar, and cook for 10 mins on medium heat until the sugar has dissolved.
  5. Increase the temp to hot and cook for a further 10 mins - you want it to start to boil. You might want to place a lid on your pot to stop any splatter.
  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 your liking. We wanted ours quite thick so left it for the full 40 mins.