Sweet green chilli sauce
emerald + ella blog
emerald + ella blog
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  • 6 cups Ingredients
  • 6 cups white sugar 6 cups white wine vinegar 600g fresh green jalapenos (I had a few red ones in there too which is totally fine), stalks trimmed 10 cloves garlic, peeled 2 tablespoons finely grated fresh ginger 1 tablespoon table salt Instructions Combine sugar and vinegar in a large, heavy-based saucepan over medium heat. Stir to dissolve sugar. Meanwhile, place the jalapenos in a food processor with the garlic, ginger and salt. Process until finely chopped. Add to the sugar syrup. Bring to the boil. Cook for 1 hour, stirring occasionally, until thickened and syrupy. Pour into hot sterilised bottles. Allow to cool before labeling. Notes - To sterilise bottles, immerse clean bottles and lids in a large saucepan of boiling water for 5 minutes Use tongs to remove and place on a clean tea towel to dry. Fill the hot bottles to the top with hot sauce and seal.- For a different variation, throw in a tablespoon or two of cumin seeds when processing the chillies. 3.4.3177



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