Some Like it Hot - we do !!

SWEET CHILLI SAUCE

Courtesy of Galloping-Gourmets

I have been blessed with a gigantic crop of chillies this year and decided this is one of the best ways of preserving them.  I have also dried some, and  frozen some more, but freezer space is short, so it is out with the jars!!

1 kg of peeled chopped de-seeded tomatoes (masses in the garden this year)

2 table spoons of grated or finely chopped fresh and juicy ginger
A whole head of garlic, peeled and chopped

18 large red chillies - (the original recipe said 8 but I decided it need more kick!) use your discretion !
4 Tbs of Fish Sauce (Nuoc Mam in France)
600g sugar
200ml of vinegar (I used tarragon white wine vinegar but apparently any sort works)

After peeling, deseeding and roughly chopping the tomatoes, put in a blender.  Blend lightly, then add the ginger and the garlic and blend for a couple of minutes.

Chop up the chillies, seeds and all, leaving the stalks – advisable to wear gloves for this!

Add all this to the tomatoes and blitz to a puree in a processor -

Add the 4 tablespoons of fish sauce.

Put all this mixture into a big pan, then add 600g of sugar and 200ml vinegar

Stir well and bring to the boil.  Cook on medium heat for a while stirring occasionally, as it thickens, turn down heat to simmer.  A small froth or scum will form - skim this off and discard

Keep simmering stirring occasionally.  When the sauce has thickened and reduced, pour into the jars; seal and label.   Best to leave for a month before using. It will probably make about 4 normal size jam jars full. As you can see I am using up whatever bottles I have available!

I might add that my Father-in-Law who says he has lost his taste with age thinks this sauce is wonderful, he can taste it!!!  Beware, très fort (very hot).

 Enjoy.