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Chili Sauce

Author
JWU College of Culinary Arts

Yield
1 pint

Recipe ID
C00745

Ingredients
US standard
Chilies, red, fresh
8 ounces
Sugar
3 cups
Vinegar, white
As needed
Sultanas (white raisins)
12 ounces
Garlic, peeled
8 cloves
Salt
To taste
Ginger, fresh, finely grated
1 tablespoon
Preparation
  1. Gather all the ingredients and equipment.
  2. Cut chilies in half lengthwise, remove seeds, chop roughly. Place in a blender with enough vinegar to facilitate grinding of the chilies.
  3. Put all the ingredients in a saucepan and bring to boil. Simmer gently until sultanas and chilies are very soft. Cool, then purée.