Sweet chilli sauce

I love hot food so sweet chilli sauce is one of my favourite condiments. I was given this recipe by my good friend Tiina when I visited her last in Osula, in the south of beautiful Estonia. Going to visit Tiina is one of my favourite holidays. We spend ages in the kitchen catching up, cooking and of course eating.

Ingredients:

3 large red peppers, 5 tomatoes (all must be quite ripe as it adds to the flavour but if not tinned tomatoes will do just fine too) 2/3 shallots, 2/3 cloves of garlic, fresh oregano and sage (or what ever herbs you prefer), 1 large chilli (I like the scotch bonnets best), rice vinegar, 2 lemons, salt, fish sauce, 500 g of sugar.

Chop the peppers, tomatoes, shallots and garlic, shred the fresh herbs, put it all in the pot with the chilli, a good glug of rice vinegar and the juice of a lemon, a good pinch of salt, a splash of fish sauce. It will look like this before cooking:

Image

and cook it on low heat for about 30 min. Blend. Stir in 500g of sugar and return to high heat for 5 or 10 min as the sugar is the thickening agent. Let it cool and store in the fridge. It will last a good couple of months.

After cooking, it should look like this:

Image

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9 thoughts on “Sweet chilli sauce

  1. The chef is French. The sauce is traditionally known as “Thai Sweet Chilli Sauce.” With this in mind, any half-decent sub-editor would immediately opt for:

    Thai’ffel Tower Sauce

    My non-pun option would be: The Kinky Thai

  2. How about calling it simply “Sweet As”. In the antipodean vernacular it’s their way of saying “really good”.

    Not “sweet ass” I hasten to add. That’s just weird. Although an interesting play on words 🙂

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