Sweet green chilli sauce
Serves: about 6 cups
  • 6 cups white sugar
  • 6 cups white wine vinegar
  • 600g fresh green jalapenos (I had a few red ones in there too which is totally fine), stalks trimmed
  • 10 cloves garlic, peeled
  • 2 tablespoons finely grated fresh ginger
  • 1 tablespoon table salt
  1. Combine sugar and vinegar in a large, heavy-based saucepan over medium heat. Stir to dissolve sugar.
  2. Meanwhile, place the jalapenos in a food processor with the garlic, ginger and salt. Process until finely chopped. Add to the sugar syrup.
  3. Bring to the boil. Cook for 1 hour, stirring occasionally, until thickened and syrupy.
  4. Pour into hot sterilised bottles. Allow to cool before labeling.
- To sterilise bottles, immerse clean bottles and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot bottles to the top with hot sauce and seal.

- For a different variation, throw in a tablespoon or two of cumin seeds when processing the chillies.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2015/12/sweet-green-chilli-sauce/