Recipe makes enough to fill 2 x 500mls jars, so this is a great time to share with family and friends who love this type of sauce.
The sauce keeps well in the fridge for at least four weeks, but I have had it longer (up to two months) and it has still been fine. But I have always been mindful of keeping it refrigerated.
You need the honey in this recipe to help balance out the heat of the chili, so don’t be tempted to replace the honey with another sweetener.
Great with just about everything!
XO Chilli Sauce
Prep time
Cook time
Total time
Recipe makes enough to fill 2 x 500mls jars, so this is a great time to share with family and friends who also love this type of sauce.
The sauce keeps well in the fridge for at least four weeks, although I have had it longer (up to eight weeks) and it has still been fine, but I always keep it in the fridge.
You need the honey in this recipe to help balance out the flavour of the chili.
Great with just about everything!
Author: Gina @ The Passionate Pantry
Serves: 2 x 500g jars
Ingredients
- 300g long red chilies, cut into half and deseeded (wear gloves to do this)
- 2 medium red capsicums, roughly chopped
- 1 onion, cut into quarters
- 6 cloves garlic, peeled
- 30g fresh ginger (peeled weight)
- 4 tbls olive oil
- 100g honey
Instructions
- Place chilies, capsicum, onion, garlic and ginger into TM bowl and chop 10 seconds x speed 8
- Scrape down sides of bowl (be careful with fumes coming from chili, so don’t put your face right into the bowl)
- Add olive oil and honey and cook 40 minutes x 90 degrees x speed 1 with MC on
- Pour into glass jars filling to the top, cover with lid, and when cool put into fridge
- If you have a jar that is half full, leave uncovered until cool (you do not want condensation in your sauce), then cover and put into fridge
Notes
Adapted from recipe here
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