Eventually I want to open the cupboard and see a row of jars, each containing a chilli sauce from a different part of the world. This is my first – not a complete success, but it’s a start.
125 gm fresh green chilies
3 or 4 cloves garlic
25 fl oz cider vinegar
25 fl oz sugar
1 tsp salt
Chop the chillies, removing the seeds if you like, together with the garlic.
Slowly heat vinegar, salt and sugar, stirring until the sugar has dissolved.
As it comes to the boil, stir in the chilli/garlic mixture and reduce to a simmer, stirring occasionally.
It should reach your desired thickness in 15 to 25 minutes. Check it regularly by dropping a little on to a cold saucer, as it very quickly overcooks, as you can see above.
Not to worry. Rather than use it as a sauce I’ll dissolve a teaspoon or so into various dishes to give some bite and sweetness.