Thai Sweet Chilli Sauce.
This is the 'official' recipe. I use whatever chillis I have. Lately I have been smoking the chilli and garlic - fantastic.
4 serrano chillies, minced
4 Thai (birds eye) chillies, finely chopped
1 cup Sugar
1 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice
Remove stems from peppers and prepare as specified - take the necessary precautions when handling hot peppers.
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer.
And green chilli sauce - much less heat and really nice with hot dogs, burgers etc.
Ingredients: (make 2 cup)
fresh green chili- stem and seed discarded (I do not discard seed and I don't really weigh:) )
5 cloves garlic
1 1/2 cup white vinegar
1 1/2 cup sugar
1 3/4 tsp salt
Preparation
1. Roughly grain green chili and garlic into a rough paste or coarsely chopped.
2. Cook vinegar, salt and sugar in the medium heat. Stir until all sugar is dissolved.
3. Increase the heat and bring to boil. Once the sauce is boiling add green chili and garlic mixture. Stir and simmer for 15-20 minutes or until the sauce reach the desirable thickness.
4. Turn off the heat and pour the sauce directly into a sterilized jar. Let it cool down before refrigerate
With both I will use cornflour to thicken if needed.
Everyone wants these off me so much that I have queues of people with bottles and chillis each year.