Chilli Sauce

I've run out of this yummy sauce, and I can't for the life of me find an old photo of my last batch, so I'll have to update this post when I make my next one!

Like all chilli products, adjust the heat level to your own liking by upping or lowering the amount - or type - of chillies you use in it. I used Birds Eye chillies and it was lovely - but way too hot for the kids ;-) I'm waiting for my Jalapeno chillies to grow and fruit this year before I make my next batch - yum.



Ingredients

6 fresh red chillies, finely chopped
1 tsp cayenne pepper (or chilli powder)
3 cups sugar
375ml (about 12 ounces) vinegar
2 tsp ground cumin
4 cloves garlic, crushed
2 tsp grated ginger
1 tbsp tomato paste
250g or ½ pound sultanas or raisins


Method

1. Place all ingredients in a saucepan, bring to the boil then simmer 30-40 minutes until the sultanas are very soft.

2. Cool, and process in a blender or use a stick blender.

3. Bring the mixture back to boiling for 5 minutes and pour into hot, sterilised bottles and seal, or process in a waterbath according to the manufacturers instructions.

Store in a cool, dry place. Makes around 3 cups.



Cheers,