- 50g fresh long red chillies
- 30g fresh small red chillies (these are hot)
- 2 garlic cloves, peeled, bruised
- 3cm fresh ginger, sliced
- 250ml (1 cup) white vinegar
- 250ml (1 cup) water
- 1 ½ cups caster sugar
- 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*.
- Place the sugar, vinegar and water into a saucepan. Bring to a boil stirring until the sugar dissolves.
- Add the chilli, garlic and ginger. Reduce the heat to low and simmer uncovered for 20 minutes. Allow the sauce to cool 5 minutes.
- Pour the sauce into the hand blender jug. 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.
- 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.
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!