I remember Dawn posting about a sweet chilli sauce she makes so I checked in with her and she gave me a link. Thanks Dawn.
As it’s the season for chilli and I’m lucky enough to be getting lots, I picked the mild ones and made the recipe at the suggested quantity, to be sure we liked it.
I can’t believe how easy it is. I definitely won’t be buying sweet chilli sauce again.
It’s almost a ‘throw it all in’ recipe. Starting off with 2 chillis (deseeded), 3 cloves garlic, white vinegar, sugar and water in the food processor.
I blitzed it a fair bit as my daughter loves sweet chilli sauce but not chunks of chillis. This was then poured into a pan.
Put into a high heat and when bubbling moved over to the simmering plate for 3-5 minutes.
I mixed a tbsp cornstarch with double the quantity of water and threw that in. Bubbled for another minute and then left to cool.
I was literally jumping for joy as it can’t have taken more than 10 minutes in total and I now have a new recipe under my belt that is delicious and will be staying with us as a family go to. It’s great when we can share things like this on our blogs and other benefit. Keep it up Dawn, we’re all learning!
I’ve sourced a recipe to use up some more runner beans for next week’s preserves, which will hopefully keep well beyond winter.