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HOT Chilli Sauce
by Jac's Veghead (follow)
This sauce is hot, hot, hot but oh so delicious. For a more mild version use larger chillies or green chillies.
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes: 1 Jar
Ingredients
250g red birdseye chillis
1 400 gram can diced tomatoes
1/4 cup white sugar
1/4 cup white vinegar
Method
NOTES:
Categories
#Chilli
#Hot
#Sauce
#Asian
#Spicy
#Vegan
#Vegetarian
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Makes: 1 Jar
Ingredients
250g red birdseye chillis
1 400 gram can diced tomatoes
1/4 cup white sugar
1/4 cup white vinegar
Chillis from my garden.
Sterilise jars.
Combine whole chillis,diced tomatoes, sugar and vinegar in a saucepan over high heat.
Bring sauce to the boil whilst stirring.
Once it has boiled reduce heat to medium and simmer for 7 minutes or until sauce thickens slightly.
Remove from heat. Stand for 5 minutes.
Blend using either a blender or Bamix.
Return to the pot and heat again.
Remove jars from the oven (for sterilisation) and pour the mixture straight in.
Seal the lid.
Enjoy your homemade chilli sauce.
NOTES:
Once reopened this sauce lasts about 3 weeks in the fridge.
For a milder version scrape out the chilli seeds.
Enjoy in stir-fry's, with spring rolls or add to pasta sauce.
Categories
#Chilli
#Hot
#Sauce
#Asian
#Spicy
#Vegan
#Vegetarian
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