capsicum sweet chilli sauce
February 17, 2012 at 7:34 am 38 comments
I wanted to make this chilli sauce, but then realised I didn’t have enough vinegar, and also wanted to use up the eight long capsicums I had, (bull horn’s.) So I fiddled a bit, a little tweak, a whispered please let it work and hey presto… capsicum chilli sauce. I think I actually like this one even more than the other as it’s a little less sweet, leaves the taste of the capsicums and still gives a dish the kick I want it to.
Capsicum Chilli Sauce
8 long thin capsicums
100g small hot chillis
2 cups sugar
1 1/2 cups white vinegar
5 cloves garlic
2 tsp salt
black pepper
2 good slurps of balsamic vinegar
In a food processor, blitz the capsicum, chilli, garlic and ginger. In a pot add add the remaining ingredients, add chilli combination and bring to a rolling boil. Keep at the same temperature, stirring until sauce thickens. Poor in to sterilised glass jars/ bottles or in to a clean jar and store in the fridge.
Like this:
Entry filed under: eating locally, food glorious food. Tags: bell peppers, bull horn peppers, capsicum, condiments, easy, frugal cooking, gift ideas, home made, how to make, peppers, simple recipes, sweet chilli sauce.
1.
Celia @ Fig Jam and Lime Cordial | February 17, 2012 at 7:37 am
Looks and sounds the stuff, Brydie! I love all the chilli seeds, but 100g bullet chillies – it must have a serious kick! Did you grow the capsicums yourself?
2.
cityhippyfarmgirl | February 18, 2012 at 6:18 am
It does have a kick, I won’t deny that
but not crazy hot… just a little oooohhh yeahh.
…and no to the capo’s unfortunately. The pots aren’t particularly happy at all this summer.
3.
Nimity | February 17, 2012 at 8:13 am
I’ve finally finished the bottle- very very tasty! Thankyou!
4.
cityhippyfarmgirl | February 18, 2012 at 6:19 am
Glad you liked it Nimity.
5.
Kara | February 17, 2012 at 8:26 am
I usually end up tweaking recipies for the same reason! Not enough of this, bit of that that needs using up… I think the entreaties to various deities definatly helps too!!! – Kara
6.
cityhippyfarmgirl | February 18, 2012 at 6:20 am
Can never hurt Kara
7.
teawithhazel | February 17, 2012 at 8:28 am
wow..this looks so good..i have a whole lot of chillies growing that i dry but i’d love to try this with some of them..
8.
cityhippyfarmgirl | February 18, 2012 at 6:22 am
ahh, I would love to grow a whole heap of them. What I do grow is just a token few here and there.
Let me know if you do try making it Jane.
9.
Rose | February 17, 2012 at 8:49 am
Your bottles of sauce look so professional Brydie! That’s a nice looking recipe.
10.
cityhippyfarmgirl | February 18, 2012 at 6:24 am
Thank you Rose. I think I’m due to make another batch, it never seems to last long.
11.
Misk Cooks | February 17, 2012 at 8:50 am
The sauce looks very tempting, but gosh you have beautiful handwriting!
12.
cityhippyfarmgirl | February 18, 2012 at 6:25 am
aww shucks Misk…
13.
bitsandbreadcrumbs | February 17, 2012 at 9:22 am
Brilliant! What a wonderful thing to make yourself.
14.
cityhippyfarmgirl | February 18, 2012 at 6:25 am
You can’t go back once you start making it yourself.
15.
hotlyspiced | February 17, 2012 at 9:51 am
What beautiful bottles. You capsicum chilli sauce bottled like that would make wonderful gifts. The ingredients in the recipe sound delicious.
16.
cityhippyfarmgirl | February 18, 2012 at 6:26 am
They did make good gifts
17.
ceciliag | February 17, 2012 at 10:26 am
These look fantastic and i have been thinking about a sweet chilli sauce for this coming summer! Well done you, i shall be back in a few months .. c
18.
cityhippyfarmgirl | February 18, 2012 at 6:26 am
Summer won’t be long for you Cecilia, just around the corner I suspect…
19.
Kari @ bite-sized thoughts | February 17, 2012 at 11:07 am
For a household that relies on commercial sweet chilli sauce far more than I would like, this recipe is like gold
Thank you!
20.
cityhippyfarmgirl | February 18, 2012 at 6:31 am
The good thing about making your own is that you can cater to your own taste buds. If you like it more asian style go for the first recipe with the ginger in it and if you like it a bit more everyday whack it on, go for this one… or make your own “Kari’s Krazy Hot Sauce”
21.
Anna @ the shady pine | February 17, 2012 at 12:42 pm
The sauce looks great! I like the combination of chillis and capsicums for a more restrained heat. I am definitely bookmarking this one as we go through a stack of sweet chilli sauce!
22.
cityhippyfarmgirl | February 18, 2012 at 6:32 am
I think the added capsicums leaves a more subtle flavour, a bit more sweetness, which I quite like.
23.
kim | February 17, 2012 at 1:16 pm
I have been looking at our birds eye chilli bush with anticipation, ready to make a good sweet chilli sauce. I love the bottles and the labels…where do you get bottles like those??
24.
cityhippyfarmgirl | February 18, 2012 at 6:35 am
Dollar Dazzler shop Kim, and as the name suggests, they weren’t expensive… but they look good!
25.
JohannaGGG | February 17, 2012 at 1:23 pm
so pretty and so much nicer than the one they sell – I have stopped buying it but this would go down very well with E – though Sylvia is not quite sure about “ficy” foods
26.
cityhippyfarmgirl | February 18, 2012 at 6:36 am
mmm,” ficy” foods can be tricky for little mouths.
27.
thecompletecookbook | February 17, 2012 at 5:43 pm
Fabulous result and so pretty in those lovely bottles.
Mandy
28.
cityhippyfarmgirl | February 18, 2012 at 6:36 am
Thanks Mandy
29.
Lorraine @ Not Quite Nigella | February 17, 2012 at 6:06 pm
You’re reading my mind-I just bought a big bag of bullhorn chillis and I used one but wasn’t sure what to do with the rest!
30.
cityhippyfarmgirl | February 18, 2012 at 6:38 am
I like the look of the bullhorns, they look like serious business, but have a lovely sweet taste.
31.
Mariana | February 17, 2012 at 11:26 pm
I’m sold. Will give this a go for sure. Your bottles look stunning, gloriously red and all dressed up. Ah and Sally Wise – I made her Roasted Capsicum Sauce last year which is now all gone. Total triumph and it even won me a second place ribbon at the local show. Yours looks worthy of a prizewinning blue. I love your preserve posts. It makes me think of the “farmgirl” in you.
32.
cityhippyfarmgirl | February 18, 2012 at 6:42 am
Sally Wise really is the bees knees isn’t she? After seeing her demonstrate a few simple dishes last year in Tasmania, I’m sold on all she has to share.
…and I would love to peruse your preserves cupboard one day Mariana
33.
Joanna | February 18, 2012 at 6:35 am
No idea what sort of chilli that is, does it refer to the shape? Or do you take the bull by the horns when you dare to eat it?
Looks dangerous and good, like all the finest chilli sauces
34.
cityhippyfarmgirl | February 18, 2012 at 6:54 am
I think the bull horns are known more as sweet pepper Joanna, or capsicum. No heat at all when you eat it, although looking at it they do look rather fiery.
All the heat is in the little chilli though, and they ARE fiery little buggers.
35.
Karen | February 19, 2012 at 9:15 am
I love the look of your sweet chili sauce…they would make beautiful hostess gifts. I will definitely be making your recipe this summer when I harvest chilies from my garden.
36.
Biscuits | March 10, 2012 at 9:52 pm
I just made out of boredom a freash chilly, garlic and ginger mix … njammies.
Gonna try this this afternoon. I hope you won’t mind if i give this recipe to my cousin a chilly farmer?
B
37.
Biscuits | March 11, 2012 at 4:30 pm
I did try your recipe last night .. it worked well BUT .. the only chillies i had in the house was 50% dry.
Chillies that is not 100% fresh weighs less than fresh ones. . my sauce kicks! ..lol .. but taste like something out of this world
38.
Karen Tobich | May 6, 2012 at 3:09 pm
The procedure says ginger – how much do I need please.