This is a ‘Thai style’ sweet chilli dipping sauce – once you’ve made this, you’ll never fork out for a bottle in the supermarket again. again, another simple sauce which keeps for a very long time. I enjoy stirring a couple of spoons of this into my Chilli con Carne just before serving…
Note: I used a mix of green & red chillis – visually the output was a little ‘brown’. Don’t let this put you off. Stick with red or green only will give you a really vivid colour, but mixing both still tastes great.
Makes approx 500 ml
- 15 Cayenne Chilli Peppers, (red, green or mixed), stalks removed
- 250 ml Cider Vinegar
- 350 g White Granulated Sugar
- 1/2 tsp Salt
- Water as required
- Throw the chilli, sugar, salt & vinegar into a pan and bring to the boil
- Simmer gently for approximately 10 minutes
- With a hand blender, blitz the contents of the pan to get a course but even texture
- Return to the heat for another 15-20 minutes to develop the flavour. The sauce will continue to thicken arounf the syrup. Add a little water to maintain a thick ‘pouring’ consistency.
- Stir regularly to prevent sticking
- Allow to cool and store in sterilized bottles. Should keep in a cool dark place, unopened for 12 months
- Refrigerate once opened and use within a couple of months or so