Processing: Boiling Water Bath 15 minutes
Storage: 12 months+
Yield: 9-10 cups per batch
Ingredients:
800g (28oz) red chillies, de-seeded (optional)
6 cups apple cider vinegar
6 cups sugar
1/4 cup minced garlic
1/4 cup grated ginger
2 teaspoons salt
Method:
- Wash chillies. Drain. Cut chillies in half and discard seeds to reduce heat of sauce. Finely dice chillies and place into a large pan with the other ingredients.
- Prepare jars by submerging in water and boiling for 10 minutes.
- Heat sauce mixture slowly, dissolving sugar over medium heat then simmer until soft. Puree for a smooth consistency, if desired.
- Place lids into boiled water to warm through.
- Fill hot jars with hot sauce to 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct, wipe rims with damp paper towel and seal with the warmed lids.
- Submerge sealed jars in water and boil for 15 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
- Next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
Notes:
- Wear gloves when handling chillies;
- Increase heat in your chilli sauce by including some (or all) of the seeds, or using a hotter chilli variety;
- Try using a different type of vinegar i.e. balsamic or red wine vinegar.
Serving Ideas:
- Serve with cooked beans such as black beans or pinto beans;
- Add chilli sauce into your favourite Thai, Indian or Mexican recipe;
- Combine with coconut milk (or coconut cream);
- Add into a curry or stir-fry;
- Serve with rice (or noodles);
- Mix with butter and rub onto cooked corn cobs;
- Drizzle tomatoes with chilli sauce as part of a salad;
- Satay sauce: heat a spoonful of chilli sauce with a few spoonfuls of peanut butter, milk and a teaspoon of soy sauce together until thick. Adjust ingredients to taste.
