Woman's Day
Ingredients
Method
1.Slice green stalks from chillies and cut in half lengthways. Run a sharp knife along inside edges, cutting away the white membrane and seeds.
2.In a food processor, combine chillies and garlic. Process to make a smooth paste.
3.In a medium saucepan, combine chilli mixture with all remaining ingredients. Stir over low heat until sugar dissolves.
4.Increase heat to medium and bring to a simmer. Cook 20-25 minutes, stirring occasionally, until thickened and slightly jammy.
5.Transfer hot sauce to a jug. Pour into warm sterilised jars and seal. Keep unopened in the pantry for up to three months. Once opened, store in the fridge for up to two weeks.
Makes 3 1/2 cups For a hot sauce, keep chilli seeds in (remove from membrane). For mild sauce, replace half chillies with 1 seeded, chopped red capsicum. To sterilise jars, wash well and dry in a very slow oven, 100°C.
Note
