As my chillies are abundant I set a chilli challenge for the Something Savoury category and decided to follow the recipe for a sweet chilli sauce I have from the IDEAS August 2007 magazine. I did not use jalapeños, but the small and very hot chillies I grow and this sauce is sweet and hot and will keep wonderfully well in the fridge. If I make it again, I will substitute arrow root for the cornflour to make the sauce more clear – but the cornflour is cooked out, so you will not get the taste of it in the sauce.
Sweet Chilli Sauce
- melt the butter in a pan and sauté the chillies and the garlic without allowing them to change colour
- mix the cornflour with the fructose, vinegar and water
- add the chilli and garlic and mix well
- return to the heat and bring to the boil
- remove as soon as the mixture begins to thicken
- Place into sterilized glass jars
Ingredients for my Sweet Chilli Sauce
- Chillies – remember, the smaller the chilli, the hotter it is likelier to be. To tame the heat, you can remove the pith and the seeds. The easiest way to do so is to roll the chilli along your work surface before cutting in half.
- Garlic – buy firm garlic cloves and use even if they sprout. If this really bothers you then plant the sprouted garlic and harvest your own.
- Butter – I use unsalted butter for my recipes, unless stated. If you use salted butter be sure to adjust the amount of salt you add to the recipe.
- Corn flour – this thickening agent is commonly known in South Africa as Maizena. It needs to be made into a slurry first to ensure you don’t get any lumps in your sauce / gravy.
- Fructose – I use fructose as I am sucrose intolerant. All my recipes are gram for gram replaceable with sugar.
- Vinegar – most often I use raw apple cider vinegar for its health benefits. I will also use aged balsamic vinegar and specialty vinegars when a recipe calls for it. You can substitute any vinegar you want when recipes call for grape vinegar.