500 grams of Cayenne Chillies (whole + 3-4 Bullet Chillies)
1/3 Cup of sugar
150 ml Olive Oil (Canola, Vegetable or Sunflower are fine to use)
4-5 Cloves of Garlic (crushed)
1 Litre of boiling water
salt and pepper to taste
Makes approximately 1 & 1/2 jars (370g + 185g)
Remove the ends off the chillies. Place the water in a saucepan and bring to boil. Add the chillies to the boiling water and reduce the heat. Allow to cook for 5 minutes. Drain the chillies through a colander and allow to cool a little to enable handling. Chop the chillies in small batches at a time. They need to be chopped finely with a knife. Do not use a blender. Place the chopped chillies in a bowl.
Heat oil in a pot/pan add the crushed garlic stir for 30 seconds. Add the chopped chillies, sugar and cook for 40 minutes until it becomes thick like jam. Reduce the heat whilst cooking and stir until the cooking has finished. Towards the end add a little salt and pepper. Allow to cool down a little.
Store in a jar and place in the fridge. It will keep for 3-4 weeks.
I serve the Sweet Chilli Sauce on burgers, in Asian salads, stir fry’s and many more.
I was given this recipe whilst travelling through Vietnam. I have adjusted it to suit my family. I don’t use as much sugar or salt. If you wish to add extra sugar and salt please feel free to do so. Add it gradually so it’s to your liking.
You may wish to make a small batch to start with. Halve the recipe it works just as well. I now never buy the store bought Sweet Chilli Sauce.