Sweet chilli Sauce is a traditional New Caledonian recipe for a classic semi-set sweet chilli and garlic sauce. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Sweet Chilli Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a recipe for sweet chilli sauce that I've found from both New Caledonia and New Zealand. It's a key ingredient in preparing New Caledonian chilli crab.
Ingredients:
400g long red chillies (cayenne type)
8 garlic cloves, peeled
500ml rice vinegar
500ml water
500g sugar
4 tbsp fish sauce (nam pla)
Method:
Trim the stem ends from the chillies then slice each one in half lengthways (if desired you can remove the membranes and seeds with a spoon at this point).
Combine the chillies and garlic in a food processor. Pulse to chop then process until you have a smooth paste.
Scrape the chilli mixture into a medium-sized saucepan then add in all the remaining ingredients. Stir over low heat until all the sugar has dissolved.
Increas the heat to medium and bring to a simmer. Continue cooking for 20–l25 minutes, stirring occasionally until the sauce has thickened and gains a slightly jam-like consistency.
Transfer the hot sauce to a jug then pour into warmed sterilize jars and seal. Allow to cool then label and store in a cool, dark, cupboard where it will keep for up to three months.
Once opened store in the refrigerator for up to 2 weeks.
Click on the image, above to submit to Pinterest.