insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top

Sweet Hot Chilli Sauce

Sweet chilli hot sauce
Recipe by: KitchenAid
Average: 3.3 (7 votes)
99 Collected
Prep:  20 Minutes
Cook:  25 Minutes
Makes:  500ml
This recipe uses the KitchenAid Deluxe Hand Blender. This Sauce is easily made without the addition of colours, additives and preservatives.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Sweet Hot Chilli Sauce
  1. For best results use a KictchenAid Hand Blender
  2. Using disposable gloves trim off the stem from the chillies and discard. Cut the chillies in half lengthways and remove the seeds and membrane. For extra heat keep several of the chillies with the membrane and seeds (see Tip)
  3. Place the sugar, vinegar and water into a saucepan. Bring to a boil stirring until the sugar dissolves
  4. Add the chilli, garlic and ginger. Reduce the heat to low and simmer uncovered for 20 minutes. Allow the sauce to cool for 5 minutes
  5. Pour the sauce into the hand blender beaker. Attach the S-Blade to the blending arm. Place the hand blender into the sauce, turn to speed 5 and blend for 7 seconds or until desired consistency
  6. Pour into a clean dry container, cover and refrigerate until needed. Sauce should be used within 2 weeks if not placed into sterilised jars and sealed
Tips & Hints:
  • The seeds and membrane contain most of the heat. We like to leave several chillies whole, if desired all of the seeds and membrane can be left but the sauce will bite!
  • Keep refrigerated and use within 2 weeks. Recipe can be doubled and tripled and then poured into hot sterilized jars or bottles and keep for many months.

Reviews for Sweet Hot Chilli Sauce

Average: 3.3 (7 votes)