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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
120 g red chilies, large |
2 red capsicums, de-seeded and chopped |
2 teaspoons salt |
1 teaspoon sesame oil |
2 cups caster sugar |
2 cups white vinegar |
2 garlic cloves, finely chopped |
Directions:
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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