Sweet Chilli Dipping Sauce
This is such a simple recipe which takes minutes to make & is so much better than supermarket versions. This recipe makes 750 ml.
1 litre rice, white wine or apple cider vinegar
850 g golden granulated sugar
150 g fresh red chillies chopped - retaining the pith & seeds (more if you prefer it hotter)
2 tbsp sea salt (sounds like a lot but it's correct)
Place the vinegar, sugar & salt in a preserving pan (not copper) or large saucepan & bring slowly to the boil, stirring until the sugar has dissolved.
Increase the heat & boil rapidly until the mixture becomes syrupy.
Remove from the heat for a minute or so & then add the chillies. Boil for another 5 minutes.
Allow to cool slightly before pouring into hot sterilised bottles & seal.
Kept sealed the sauce will store for 6 months in a cool larder or cupboard.
Sweet Chilli Dipping Sauce served in our Florence Dotty Bowl with Slate & Acacia Serving Board
Chillies ripening in the greenhouse tied using our Wooden Bobbin & String