Post by Sylvia on Oct 13, 2008 14:32:33 GMT -6
A good way of using up a bumper crop of chillies and it only takes about 20 minutes to make.
This recipe makes 1 and 1/4 pints(750ml)
1 3/4 pints(1 litre) of 5% alcohol rice wine vinegar
1lb 14oz(850g) granulated sugar
12oz(350g) red chillies with pith and seeds, finely chopped
2 Tbsp salt
Put the vinegar and sugar in a large saucepan and bring slowly to the boil, stirring until the sugar has dissolved.
Increase the heat and boil rapidly for 5 minutes until the mixture becomes syrupy.
Add the chillies and salt, cook for a further 4 minutes. Take care as the mixture will bubble up at first.
Pot into hot sterilised jars, cover (use vinegar proof seals), label when cooled.
This dipping sauce will keep for 6 months in a cool, dark place, once opened keep in the fridge.
Sylvia446
This recipe makes 1 and 1/4 pints(750ml)
1 3/4 pints(1 litre) of 5% alcohol rice wine vinegar
1lb 14oz(850g) granulated sugar
12oz(350g) red chillies with pith and seeds, finely chopped
2 Tbsp salt
Put the vinegar and sugar in a large saucepan and bring slowly to the boil, stirring until the sugar has dissolved.
Increase the heat and boil rapidly for 5 minutes until the mixture becomes syrupy.
Add the chillies and salt, cook for a further 4 minutes. Take care as the mixture will bubble up at first.
Pot into hot sterilised jars, cover (use vinegar proof seals), label when cooled.
This dipping sauce will keep for 6 months in a cool, dark place, once opened keep in the fridge.
Sylvia446