Sweet Chilli Sauce

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Some people love chilli and some people hate it. Some people start sweating profusely and some just get a little light glow when they eat it. Most of the time I really enjoy it. It can enhance a meal, and take it to another level. Or it can also blow my socks off, make my eyes water like two taps, and make it impossible to converse with. As the subject at hand is only… dear god, how am I going to get through this meal! (Like a recent situation at a mexican restaurant with friends.)

My new favourite chilli sauce is a Louisiana Hot Sauce that my brother gave me. Damn, it’s good. I’m rationing it out as I don’t want it to end. It’s a little sweet, a little peppery, a little hot and a whole lot of tasty. Turns every meal that I’ve put it on into a mmmmm meal.

The recent Mexican meal certainly wasn’t the hottest I have eaten. That particular chilli was a sambal eaten in Sabah, Malaysia. A tiny little family run hole in the wall in the jungle. It looked hot, you could see it was hot. It sat in the middle of the table taunting fellow diners with its fiery temptation. I liked hot, I’d built myself up for this…I could do it. I was also not stupid, I knew that there was a small dish for a reason. Small dish means take a small amount. So I did. You could not have got a smaller amount of sambal on my tongue. It was minuscule, a pin head size. I took it straight, I wasn’t scared….So. Hot. So. Darn. Hot. My eyeballs shot out. My tongue was instantly numb. My hand reached for the glass of water. Then the jug. I’m not sure what I ate for the rest of the meal as my tongue was still lying in a comatose state against the side of my mouth. With taste buds stripped. I straightened myself up and continued on with the enjoyable meal with my companions. Hey, you should really try the chilli…

Sweet Chilli Sauce

200gms long green chillies

8 small red chillies

2.5cm long knob of ginger

7 cloves garlic

2.5 cups white vinegar

2.5 cups sugar

3 tps salt

Blitz the the chilli, ginger, garlic in what ever you have at home. A couple of seconds is all it needs. Pop it in to a pan, cook off for a minute, then add vinegar, sugar and salt. Stir, and keep it at a rolling boil until it thickens a little (30-40 mins.)

Now this little number is a bit hot, but not crazy hot and it still has flavour. After seeing a demonstration by Sally Wise at the Taste Festival and seeing how quickly she pulled this together, I was inspired. I’ll never, ever buy sweet chilli sauce again. There is absolutely no need. Whack a bottle of this in the fridge and it will keep for ages. Now if you don’t like it so hot. Simply take the seeds out of the chilli or at least some of them, (I didn’t though for this batch) as the heat is in the seeds.

Now go make something delicious to serve it with.

31 thoughts on “Sweet Chilli Sauce”

  3. Hoping to have enough chillies to make this on soon! I loved those southern hot sauces too, when I was travelling in the Deep South! You can buy Tabasco here on the shelves, but it’s come from overseas anyways.

    Awesome work!

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    • Dixiebelle I was thinking how I could make a chilli sauce that was more southern tasting. I might play a little. Will let you know if I come up with anything close…thanks for the link. I think the key would be the type of chilli you are using…

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  5. My hottest chilli in recent memory was one that had been cooked in a spicy batter at the South Indian vegetarian cafe. I wept, Brian laughed, then he took a bite of mine, and.. he wept too. They were supposed to be the large mild variety, but they weren’t.

    But I have a passion for hottish sauces, and love sweet chillii sauce, and harissa and that lovely one you get in Tenerife with the fermented red peppers whose name escapes me. And I have never made a sweet chilli sauce so will blitz away once I get hold of chillis to play with 🙂

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    • Mmm, harissa is lovely.
      Southern Indian foods can be quite hot can’t they. It’s always quite amusing watching someone else go through chilli weeping, unless its you and then it’s so not funny. I think that’s why I like wasabi. It blows your socks off and then is gone quickly.

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  7. We’re big sweet chilli sauce luvers in our house. Not the blow your head off variety (Oh My…, dont you just hate it when you man up and then get taken out by that firewater type of chilli).
    Thanks for this Brydie.., def going to make this up…., so easy peazy too, luvin’ it 🙂

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  9. I do not have anything to add to this post given I have unsuccessfully been trying to build up my chilli immunity for years, and with dismal results. I can just about eat Chinese chilli pickled turnips but that’s probably more because I love turnips. But sweet chilli sauce…well that’s another matter.

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  10. Wow! I was given a chilli sauce recipe yesterday from a wonderful Aussie friend …. super divine hot and spicy just as this one is….todays tip….if your lips are outragingly on fire put a sprinkle of salt in your month and it will soothe down real quickly!
    xx

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  14. Mmmmm, chilli. We grow a yellow fatalli which is quite hot and only a very small amount is needed when cooking. I make my chilli sauce from a slightly milder red lacoto that we also grow and I have it on toast for breakfast every morning – a good wake up call. Your sweet chilli sauce sounds good.

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  15. Sounds very tasty Brydie, and sweet chilli is my personal fav, so think i’ll give this a go! Thanks for sharing it.
    My husband puts it in omelettes before he cooks them. Oh so yummy!
    Thanks for dropping by my place. Appreciate it. I actually saw a cup and saucer in red with white spots on another blog, and thought how good it would be if I could find a set to match my green plate!! :)) Happy New Year to you. x

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