My husband’s favourite food is sweet chili sauce. He eats it on anything and everything. So I went on a bit of a ‘Jamming Mission’ this past week, and one of the things I made was sweet chili sauce, using cherry tomatoes straight from my own garden.
(Recipes on fig jam, fig chutney and apricot chutney still to follow.)
You can make it as hot or as sweet as you like, by adding more or less of certain ingredients as you go along. Use fresh ingredients – it really is worth it!
The price tag for two jars of this sauce is ± N$50.
And lastly – if you haven’t got a stick blender yet, spend the money to get an entry-level one! It is worth every cent and is crucial for this recipe!
8 red peppers, deseeded & roughly chopped
10 red chilies, roughly chopped (with seeds)
Finger-sized piece of fresh root ginger, peeled & roughly chopped
8 garlic cloves, peeled
400g cherry tomatoes
750g brown sugar
250ml red wine vinegar / red grape vinegar
- Tip the peppers, chilles (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped.
- Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Crush the tomatoes with your spoon as they start to soften. 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.
- Once the jam starts to get sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn.
- Cool slightly, transfer to sterilized jars, then leave to cool completely.