Sweet Chilli Sauce
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Lottie Lou
- KG Regular
- Posts: 15
- Joined: Mon Aug 07, 2006 4:09 pm
- Location: Sussex
I would be interested in that recipe too
Just as I am getting used to today, along comes tommorrow!
The only thing to watch with this one is that you don't over heat the sugar syrup and make caramel, but otherwise it's simplicity itself.
You need 8oz sugar to every pint water.
Put on a low heat until sugar has melted into water.
Bring to boil and simmer for 5 to 10 mins until thick and reduced - you need a clear syrup that will coat the back of a wooden spoon.
Chuck in a handful chopped chillies and simmer in the syrup for 5 mins.
Leave to cool for a bit so safer to handle.
Liquidize or use food processor.
Bottle and seal once completely cold. It will keep in the fridge for months if you have any self dicipline. We don't in our house so it lasts no time at all
Sue
You need 8oz sugar to every pint water.
Put on a low heat until sugar has melted into water.
Bring to boil and simmer for 5 to 10 mins until thick and reduced - you need a clear syrup that will coat the back of a wooden spoon.
Chuck in a handful chopped chillies and simmer in the syrup for 5 mins.
Leave to cool for a bit so safer to handle.
Liquidize or use food processor.
Bottle and seal once completely cold. It will keep in the fridge for months if you have any self dicipline. We don't in our house so it lasts no time at all
Sue