I love chillies. I love their heat. And I love thai sweet chilli dipping sauce.
And then I found a recipe to make sweet chilli dipping sauce. Thanks Thane Prince, from your Jellies, James and Chutneys book. Lots of lovely things in there, but this is the one I kept coming back to, and thinking I had to make it.
Edited to say the title of the book would of course be Jellies, Jams and Chutneys. Not James.
So, last weekend, or was it the one before, I bought my chillies (my ones in the greenhouse aren’t ready yet) and made my first batch.
It’s another great quick recipe, and one that I think I will come back to again and again, although next time I’ll remember to put on a pair of latex gloves before chopping up 60z of hot chillies.
Sweet chilli dipping sauce
2 cups rice vinegar
15oz unrefined caster sugar
6oz red chillies, stemmed and finely chopped with the pith and the seeds
1 TBsp maldon salt
- Put the vinegar and the sugar in a large deep saucepan and slowly bring to the boil, stirring until the sugar has dissolved.
- Increase the heat, and boil rapidly for 5-8 minutes until the mixture becomes syrupy.
- Add the chiles and salt and cook for another 3-4 minutes. Watch carefully as the mixture can bubble up when the chiles are in there.
- Pour into hot sterilised jars, cover with vinegar proof seals and label.