Sweet Chilli Sauce

Cook Time 1 hour 10 minutes

Servings approx. 600ml


300g long red chillies, cut in half lengthways and seeds removed from half and chopped

2 cloves garlic, finely chopped

1 x 3cm knob of ginger, finely chopped

300ml white vinegar

150g caster sugar

1 tsp cornflour mixed with 1 tbsp water


In a small food processor, finely chop the chilli, garlic and ginger. Place into a pot along with the vinegar, sugar and 3/4 cup of water. Stir to ensure the sugar dissolves and then bring to the boil. Turn down to medium-to-low heat and cook for 40-45 minutes. Now add the cornflour and water mixture and stir through to thicken.

Pour into sterilised airtight bottles and seal. Serve immediately or store in the fridge for up to a month.


Spiced Ginger Beer Ham Hocks


Golden Kiwi Fruit & Chia Popsicles