- 20 Red Chillis, finely chopped up. Seeds as well if you like a hot sauce. If you dont, then take the seeds and pith out before chopping. You can choose to add in some of it later if you want more heat when testing. I used all the seeds and pith, and it makes a lovely hot sauce that the sugar balanced out.
- 1 Onion, finely chopped
- 2 Green apples, peeled and grated
- 1 cup Water
- 3 1/2 cups White sugar
- 2 1/2 cups White Vinegar
- 6 Cloves of Garlic, finely chopped
- Juice of 1 Lime
- 1 teaspoon Kaffir lime leaves, finely chopped. (I buy bottled, but you can use fresh)
- Add all the ingredients into a large pot, and bring to the boil. Check the heat of the sauce, and add in more of your seeds and pith if you want it hotter. Simmer for around 30 minutes.
- Using a stick blender blend in the pot to break up any large bits in the sauce.
- Leave your sauce simmering until it thickens up, possibly 30 – 60 minutes. I had a double batch and it took 90 minutes to reduce down.
- I thickened it with 2 teaspoons of Cornflour mixed with white vinegar, as I wanted it a little thicker; but this is up to you. I wouldn’t use too much cornflour, as I wanted a clear sauce.
- While cooking I cleaned my jars, and sterilised them in a hot oven at 100 Celsius for 30 minutes. I simmered the lids for 10 mins in boiling water.
- Bottled the Chilli sauce, which yielded around 11 jars.
