Chilli Sauce

250g Fresh Chilli's, ( I use Red Cayenne)
1tbsp Fresh Ginger, grated.
750ml White Vinigar.
6 Cloves of Garlic.
2-3tsp Salt.
3 Cups of Sugar (reduce if liked)

De seed Chilli's, put Chill's, vinigar in blender and puree. Place puree and all other ingredients in a heavy bottomed pan and simmer until soft.Allow to cool, put in blender again.Store in bottles or jars.
P.S. When de seeding chilli's wear rubber gloves. :eek:
Lovely served with cold meats or use as a dip.

 

Apart from drying and freezing my chillis, I now have another use for them, I'll be using your recipe as soon as mine have rippened, I have about twenty all 5ins and over already, just waiting for them to redden up.

 

Hi Strogylodon Try pickling them. A Turk in works mother pickles them. Slite them, put in white vinegar and leave for 2 months. Great on ham sandwiches in the winter.

 

Thanks Nicsdad I'll give that a try as well, I'm going to have a bucket load of chillis the way they are fruiting at the moment.

 

I also add them to a nice bottle of olive oil with whole cloves of garlic. Pierce the chilli's with a cocktail stick in several places first otherwise they will just float. Lovely poured over some crusty bread.

 

Sounds good Dalbuie
My brother has 12 olive tree in his garden in Crete. Last time he came over he bought a bottle of his own pressed Oil. We are going there in October so no doubt we will bring a couple of bottles back and now I will have another use for the chillis.