Sweet Chilli Sauce

READY IN: 45mins
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.

Ingredients Nutrition


  1. Coarsely chop half of the chillies and remove the seeds from the remaining chillies and coarsely chop. (Wash hands after chopping).
  2. Place the chillies, capsicums and salt into a food processor and pulse until finely chopped.
  3. Heat the sesame oil in a medium saucepan, add the chilli mixture and cook for 3 minutes, stirring often.
  4. Stir in sugar and vinegar then bring to the boil.
  5. Reduce the heat to medium and boil gently, uncovered, for about 15 minutes, stirring occasionally. Add garlic then boil gently for 8 minutes.
  6. Remove from the heat and stand for 2 minutes. Pour sauce into wide necked bottles and seal immediately.

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