Recipe: Homemade sweet chilli

Homemade sweet chilli …

Sweet chilli is fast becoming one of our favourite sauces. The sticky sauce is super-sweet with an added kick of chilli.
In a wrap, dipped in wedges, or marinated with chicken a sure hit with kids; sticky and sweet they love it. Sweet chilli also tastes great with both pasta and rice; and for all the slimming world mums out there sweet chilli is safe!
But nothing tastes as good home-made foods and this sweet chilli recipe takes just one hour cooking time and can be stored for three months.

All you need
  • 8 red peppers, de-seeded and roughly chopped
  • 10 red chillies, roughly chopped
  • finger-sized piece fresh root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 400g can cherry tomatoes
  • 750g golden caster sugar
  • 250ml red wine vinegar
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What to do?
  1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped.
  2. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil.
  3. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.
  4. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. At this stage it should look like thick, bubbling lava.
  5. Cool slightly, transfer to sterilised jars, then leave to cool completely.
  6. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.
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