Kebab shop chilli sauce - Recipe for Sweet Chilli SAuce/Dip

GrillMonkey

I made this at the weekend...

8 red chillis. (seeds and all)
6 cloves of garlic.
3 Red Bell peppers.
about 2 inches root ginger

Chop roughly and put in the food processor and blend.

In a pan put:
750 grams of Sugar
1 400g tin tomatos
150ml red wine
100ml red wine vinegar
The Chilli, Garlic, Ginger and Red Pepper mix

Bring this to the boil. Skim off the scum from the top as it's cooking. Once boiling turn down to a simmer for about 50 mintues. Again skim off any scum from the top.

When the mixture becomes syrupy simmer for a futher 10 minutes but stiring more often so that it doesn't burn.

Remove from the heat to cool for a while. Add to jars (this made me 2 and a bit 411g jam jars full)

Store in a cool dark place for up to 3 months and put in the fridge when opened.

This makes a nice dipping sauce with a bit of a kick. If you prefer hotter then add more chillis.

Enjoy

zippychick

:DHave had a read through this thread but am not enamoured with any of the recipes - as they involve "strange" vinegars (strange to me)

Anyone any tried and tested recipes? if i need to buy strange vinegars that's ok

looking for a sweet chilli dipping type sauce thing

PasturesNew

zippychick wrote: »

:DHave had a read through this thread but am not enamoured with any of the recipes - as they involve "strange" vinegars (strange to me)

Anyone any tried and tested recipes? if i need to buy strange vinegars that's ok

looking for a sweet chilli dipping type sauce thing

I've never used any "strange vinegars" myself, just good old brown vinegar on my chips. But on the Economy Gastronomy programme there was a slot about larder basics and one slot was about strange vinegars.

She said:
Absolute basics are red wine vinegar and white wine vinegar - use these in sweet and sours.
Balsamic vinegar is over-powerful and over-used. A sherry vinegar is better, it's lighter but has depth and flavour. Good in Spanish cooking and for anything mediterranean.

zippychick

I do have RW vinegar but that's because best friend brought it round - don't know how to use it though ..... I am reluctant to buy "garlic wine vinegar" just to make chilli sauce (or which ever strange vinegar of the choosing)

Do you have any recipes Pastures? Don't know why i want to make it so much!

Hemisphere_2

I was searching for some good cheap sauce recipes online (ones that use cheap and readily available ingredients), and I found a corker for thai sweet chilli dipping sauce

The original recipe is here: (oops, links not allowed)

but I modified the ingredients list slightly to make it seriously cheap

1x "value" vinegar (568ml) at Morissons - 13p (I was worried this was where my version would fall down, but cheap vinegar is not a problem at all - in fact many store bought brands use acetic acid in their sauce!!)
2x medium "scotch bonnet" chilli peppers - 12p at my nearest corner shop. These are sold by weight and are incredibly potent, so they're cheap, and you only need to use a little for a wonderfully spicy sauce
3x medium/large garlic bulbs (72p @ Morissons).
1kg sugar (89p, I forgot where from!)
4 tablespoons of salt (2p I guess? )
1.5 litres of water

Total cost: £1.88. Yields about 2.5 litres of sweet chilli dipping sauce (or about 7.5p per 100ml). The cheapest store bought sauce I know of (Mae Ploy: £1.49 for 730ml at Tescos) costs nearly 3x that much. Encona is about 8x The other advantage there is if you're skint like me, you can always scale the ingredients down and make a good quantity of sauce for about 50p!

Recipe instructions:

1. Mix all ingredients together (minced/mashed/whatever - use a blender if you have one)
2. Put them in a pot and bring to the boil, then simmer for a few minutes stirring the sugar til it dissolves, and until the bits of garlic become nice and soft
3. Make a small mixture of about 2-3 tablespoons of flour with about twice as much water (I like to put it in a small bottle and shake it, saves wasting time stirring)
4. Add this to the mixture and stir it in vigourously, then let it simmer for a few minutes longer. Don't worry if it's not looking very thick by this stage, it'll thicken up when it cools.
5. Let it cool in the pan, then pour it into jars or bottles or whatever you like, and refridgerate.

WARNING: Using 2 scotch bonnet chillis as per the recipe will yield a pretty damn spicy version of the sauce. Some would prefer a milder version, so for that just use one chilli.

For a more authentic sauce, replace the value vinegar with any decent brand of white vinegar (or any other vinegar for that matter), and replace the scotch bonnets with "birds eye chillis" - you'll need to use quite a few more birds eye chillis though cos they're rather small, and not as hot.

Enjoy!

kitschkitty

Thats great but you can get the sugar cheaper! cheapest is 1.5kg at poundland.

Hemisphere_2

Good stuff I'm quite sure you can get the garlic for less than 24p a bulb too! So if you seriously scrimp on down.. I guess you could get it done for under £1.50!

Now.. I should really make some stuff to use this with. I've just been sitting for the last hour sipping on a 1 litre bottle of it!

Saban

Maybe I'm being a bit blonde, but how does this yeild 2.5 litres when there is only 568ml of liquid?:o:D

wssla00

It just sort of expands like Jam does I would imagine

Hemisphere_2

Erm.. erm...

Did I mention it's also a good idea to add 1.5 litres of water?



*scribble scribble fix fix*

Actually I have an excuse for being sloppy there - I originally thought I would be able to link to the recipe site I found it on, and only included a partial ingredients list as a reference of pricing, then I had to write out the whole thing from scratch (the site had a nifty feature that disabled copy/pasting!)

Thanks for giving me the benefit of the doubt though Wssla00