Recipe by Tisme
Another recipe from the Weekly Times. I am posting here to make when chilli's are cheap and plentiful. Thought this might interest some-one.
Top Review by JustJanS
I had a bag of chillies in my freezer I needed to use but when I weighed them, I was short by about 50g. SO, I made up the difference with a big chunk of red capsicum extra to the two. Now I knew my chillies were hot little things so thought it might balance things out. I have to tell you this is THE hottest think I have ever cooked in my kitchen and possibly ever tasted so I'll be using it sparingly and thinking of you Tis for a long, long, long time to come. If I ever get to the bottom of the last hot jar, I'll take more notice of your advice to use bigger, milder chillies next time. But this tastes great, is a gorgeous colour and was fun and easy to make.
- 120 g red chilies, large
- 2 red capsicums, de-seeded and chopped
- 2 teaspoons salt
- 1 teaspoon sesame oil
- 2 cups caster sugar
- 2 cups white vinegar
- 2 garlic cloves, finely chopped
Directions See How It's Made
- Coarsely chop half of the chillies and remove the seeds from the remaining chillies and coarsely chop. (Wash hands after chopping).
- Place the chillies, capsicums and salt into a food processor and pulse until finely chopped.
- Heat the sesame oil in a medium saucepan, add the chilli mixture and cook for 3 minutes, stirring often.
- Stir in sugar and vinegar then bring to the boil.
- Reduce the heat to medium and boil gently, uncovered, for about 15 minutes, stirring occasionally. Add garlic then boil gently for 8 minutes.
- Remove from the heat and stand for 2 minutes. Pour sauce into wide necked bottles and seal immediately.