Smoked Sweet Chilli Sauce

Ingredients

500g birds eye chillies

2 cups white sugar

2 cups water

250ml white vinegar

For smoking

smoking wood chips

1 cup sugar

mixed herbs

Method

Slice and de-seed the chillies – wear gloves for this as your fingers will start burning cutting up this volume of chilli… and burn for hours after.

Birds eye chilli is a stinking hot chilli (100,000 – 225,000 on the Scoville heat scale) so remove as much or little of the seeds and membranes as you know you can handle.

Place the sliced chillies into a bamboo steamer.

Place a double layer of foil over the base of a fry pan or saucepan and scatter your smoking ingredients. Grab herbs from the garden to give extra flavour.

Place on high heat and get the mixture to smoking point.

Place the bamboo steamer over the pan and fold over the foil to seal in the smoke. Reduce the flame to low and let the chillies sit in the smoke for about 20 minutes.

Once you are happy with the amount of smoke the chillies have had, place them into a food processor and blend till its a fine chop.

Place the water, vinegar and sugar into a saucepan and bring to the boil. Stir till the sugar as dissolved and then add the chillies. Reduce the heat to a gentle simmer and cook for about 20 – 30 minutes or till thicken to your liking.

While the sauce is doing it’s thing, place your jars in a 160°C / 320°F for sterilising. Leave in the oven for 20 minutes then carefully remove them.

Pour the smoked sweet chilli sauce into the jars and seal.

Smoked Sweet Chilli Sauce

 

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Sweet chilli sauce with the gloriousness of smoked chillies (entirely optional but the method is here if you choose to do it)

Author: Blondie

Recipe type: Condiments and Preserves

Cuisine: Asian

Ingredients

• 500g birds eye chillies
• 2 cups white sugar
• 2 cups water
• 250ml white vinegar
• FOR SMOKING
• smoking wood chips
• 1 cup sugar
• mixed herbs

Method

1. Slice and de-seed the chillies - wear gloves for this as your fingers will start burning cutting up this volume of chilli... and burn for hours after.
2. Birds eye chilli is a stinking hot chilli (100,000 – 225,000 on the Scoville heat scale) so remove as much or little of the seeds and membranes as you know you can handle.
3. Place the sliced chillies into a bamboo steamer.
4. Place a double layer of foil over the base of a fry pan or saucepan and scatter your smoking ingredients. Grab herbs from the garden to give extra flavour.
5. Place on high heat and get the mixture to smoking point.
6. Place the bamboo steamer over the pan and fold over the foil to seal in the smoke. Reduce the flame to low and let the chillies sit in the smoke for about 20 minutes.
7. Once you are happy with the amount of smoke the chillies have had, place them into a food processor and blend till its a fine chop.
8. Place the water, vinegar and sugar into a saucepan and bring to the boil. Stir till the sugar as dissolved and then add the chillies. Reduce the heat to a gentle simmer and cook for about 20 – 30 minutes or till thicken to your liking.
9. While the sauce is doing it’s thing, place your jars in a 160°C / 320°F for sterilising. Leave in the oven for 20 minutes then carefully remove them.
10. Pour the smoked sweet chilli sauce into the jars and seal.

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