I was so obsessed with sweet chilli sauce at one point. So obsessed that it got to the point that it started to make me feel ill. I ate so much of it that I couldn't eat it for about 3 years.
I have started to rekindle my love of sweet chilli sauce and I love the twist on this recipe. Many of the ingredients I had growing in my garden and there is nothing better than knowing that what you are eating came from your own little house of love.
Time: 10 Minutes prep. 30 Minutes cooking.
Makes: 300 mls approximately or 1 and a 1/3 of a cup.
- 6 red chillies, chopped.
- 6 cloves of garlic.
- 1 cup fresh coriander.
- 10 Kaffir lime leaves.
- 1 Tablespoon minced ginger.
- 1 Thumb size piece of galangal, minced (or you can use more ginger).
- 1 cup of rice vinegar (you could use white if you can't get rice, but it is available at most Asian grocers).
- 1 cup of water.
- 1 pinch of salt.
- 1 cup of raw sugar.
- 1 stick of lemongrass.
In a saucepan, add the rest of the vinegar, the water and the sugar. Heat over medium heat and stir until the sugar dissolves.
Add the chili mix into the saucepan and bring to the boil.
Simmer for 20 Minutes.
If the sauce is still a little chunky, you can pour it into a tall container, like a jug and a hand blender and blend well. Be careful, because the mixture will be hot.
Pour the mix into a serialised jar. To do this, get a clean jar and pour boiling water from the kettle over it. Once again, be careful!
And there you have it! It's delicious and goes super well with Better than Cream Cheese. It lasts for quite some time, too. Mine has been in the cupboard for about two months and it still tastes great.