I love chillies in every form or way. This recipe came to be as I wanted to start storing chillies in different ways for when they are not in season. This one goes well drizzled over your pizza or with your BBQ steak and my favourite is to mix it through cooked rice with a little bit of soy sauce and then add a fried egg to it for breakfast.
Ingredients
- 5oog Chillies
- 300g Garlic cloves
- 3 cups Rapeseed Oil
- 4 tbs Sugar
- 2 tbs Sea Salt
- 2 tsp Crushed Black Pepper
- 4 tbs Apple Cider Vinegar
Method
- Use gloves and make sure your kitchen is well ventilated while cooking the chillies. The smell can be very strong.
- Wash the chillies and remove the stalks. Cut them roughly.
- Place the chillies, garlic and oil in a blender. Blend for a few seconds until it is in tiny bits. Do not over blend.
- Pour in a large pot. Cook on a low-medium heat for 25 minutes. Stir continuously until the chillies change colour.
- Add the sugar, salt and pepper and stir well.
- Add the apple cider vinegar but DO NOT stir for 3 minutes. Let it boil to avoid the “raw” vinegar taste.
- Stir after 3 minutes and let it simmer for a further 25 minutes. Stir now and again.
- Remove from the heat and let it cool.
- You can now put in sterilised jars and it will keep for months in the fridge or cool cupboard.
- Enjoy!!
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