Di’s Chilli sauce
This chilli sauce is a little bit hot, but a little bit sweet too! Great with meats, fish, use as a dipping sauce for dumplings, add to other recipes – or just whatever you like!
Makes about 6 cups
150g long red chillies, roughly chopped (add extra birds eye chillies if you need more heat)
600g tomatoes, roughly chopped
2 brown onions, chopped
4 large cloves garlic, chopped
1 large or 2 small apples, peeled and roughly chopped
2 tsp grated fresh ginger
1 tsp salt
2 cups caster sugar
1 cup white wine vinegar
½ cup brown vinegar
½ cup red wine vinegar
2 tsp fish sauce
2 tsp lime juice
- Place all ingredients except for lime juice in a large saucepan and bring to a simmer.
- Cook for 30-40 minutes, stirring occasionally. Add lime juice just before the sauce has finished cooking.
- Blend to desired consistency then pour into warm sterilised jars.
Sauce should keep for a few weeks. Store in fridge after opening.