This is the recipe Bianca used to make up the chilli sauce with the sunshine chillies we harvested last week.
She didn't have a set recipe when she started, so it has got a few different ideas from various recipes she found on the net.
400 g capsicum sweet pepper chopped into 1 cm or quarter inch squares
200 g Sunshine chilli mostly deseeded and chopped into small segments
One onion chopped
1 tbsp minced garlic
Thumb sized piece of ginger minced
1 tbsp fish sauce
1 tbsp lime juice
2 1/2 tbsp rice wine vinegar
1/4 cup raw sugar
All the ingredients were added into the food processor and blended until turned into a rough sauce.
The sauce was brought to a boil, then the heat was turned down until it was a slow
simmer for 15 minutes, then blended again into a paste.
The sauce was then brought back to the slow simmer until enough liquid had evaporated off to a thicker consistency.
The hot sauce was then poured into 2 jars that had been sterilised with boiling water. We like to make sure that the lid has been sucked down when they cool to show that there's an airtight seal if we're going to store them for any length of time.
The yield was about 2½ cups worth, minus what was used in an omelette for lunch as a taste test. 😁
We'll be leaving the jars to age for a couple of weeks just to let the flavour develop a little bit more before opening.
As to the flavour, I think it's fairly a sweet sauce but not like a store-bought tomato sauce/ketchup.
Heat wise I say it's slightly hotter than the sriracha sauce but the heat doesn't tend to linger on the tongue as much as Sriracha, if that makes sense. 🤔😉
Cheers folks & Happy Cooking.