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.

 

INGREDIENTS

 

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