This bottle of goodness is sure to take any meal next level. Use it in your favourite stir fry, add to your sausage sandwich or serve it on the side of a bowl of wedges with sour cream!
Author’s Tip: Don’t like it too hot? For a milder taste, replace half the chillis with 250g red capsicum, halved and deseeded.
- 500g long fresh red chillies, stems trimmed
- 3 garlic cloves, peeled
- 750ml (3 cups) white vinegar
- 645g (3 cups) caster sugar
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.
Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.
Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
Author: Michelle Southan. Recipe featured on taste.com.au