Feeling hot, hot, hot! Nothing beats a home-made chili sauce. Depending on which chilies you use, this chili sauce can turn out quite spicy. You can also choose to make it only with 50 g of red chilies. This recipe is equals for about 700-800 ml of sauce depending on how long you boil it. A great way to preserve fresh chilies!
Sweet chili sauce
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Serves: 1 jar of 700-800 ml
- Prep time: 10 minutes
- Cook time: 1 hour 30 minutes
- Total time: 1 hour 40 minutes
- Serves: 1 jar of 700-800 ml
- 75 g chilies, mixed
- 4 cm ginger , fresh
- 6 garlic cloves
- 1 tsp salt
- 400 g (1 can) tomatoes, diced
- 350 ml vinegar, natural
- 500 g sugar, granulated
Remove the stalk from the chilies and cut coarsely. Peel the ginger and garlic and cut into pieces. Add the chilies, ginger and garlic with the salt in the food processor and grind into a paste. Add the diced tomatoes and mix shortly.
Put the chili-tomato mixture with the vinegar and sugar in a saucepan and bring to the boil. Leave to cook on low heat for about 1,5 hours. Stir regularly.
Take the pot off the heat and pour the sauce into sterilized glass bottles or jars. Tighten the screw-on lid and put the jars upside down and let them cool down for half an hour. Then turn the jars back up and leave to cool completely. The lid of the jar will seal by itself while cooling down. The jar will be pulled vacuum.
You can keep the sweet chili sauce in the fridge for weeks, probably months. After opening, the chili sauce can be kept in the refrigerator for 1 month.