That looks very colourful Jambob! In fact, although it was made with only cayenne and apache chillies, the recipe for Thai hot sweet chilli sauce that one of our old members put on here was delicious, and I make it every year (perhaps not this year though with these scotch bonnets!
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Recipe for Thai Sweet Chilli Sauce
6
Sent in by: Grannieannie (recipe kindly donated by 'Boscombe')
Ingredients
2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon salt (to taste)
Method
Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
Do not be concerned if the chili seeds remain whole.
Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
When cool, puree until almost smooth.
Pour into a suitably sized sterilised bottle and seal.
And one day I'm going to try this one by Aidy, one of our original member who is big on chillies too!
Aidy's Firecracker Sauce
40 Firecracker Piquin chillies (chopped)
10 Red Jalapeno chillies (chopped)
10Green Jalapeno chillies (chopped)
2 Tsp Ground Cumin
1 Tsp Garlic powder
3 Tsp Onion powder
2 Tsp Paprika
1 Green Bell pepper (chopped)
Juice and zest of two limes
30 good size sprigs of Lemon Thyme (leaves only)
1Tblsp olive oil
6 Tblsp red wine vinegar
2 Tblsp sugar
680g tomato ketchup
1 tin of plumb tomatoes
Gently fry the chillies for two minutes, add the tomato's and other ingredients and simmer for 20 mins. Using a blender or hand blender whizz everything up until smooth, continue to simmer for another 30 minutes. Sterilize bottles and then fill with sauce.
This is a pretty hot sauce but has loads of flavour, I use old ketchup bottles.