XO Chilli Sauce
Servings: 2 x 500g jars
Ingredients
- 300 g long red chilies cut into half and deseeded (wear gloves to do this)
- 2 medium red capsicums roughly chopped
- 1 onion cut into quarters
- 6 cloves garlic peeled
- 30 g fresh ginger peeled weight
- 4 tbls olive oil
- 100 g honey
Instructions
- Place chilies, capsicum, onion, garlic and ginger into TM bowl and chop 10 seconds x speed 8
- Scrape down sides of bowl (be careful with fumes coming from chili, so don’t put your face right into the bowl)
- Add olive oil and honey and cook 40 minutes x 90 degrees x speed 1 with MC on
- Pour into glass jars filling to the top, cover with lid, and when cool put into fridge
- If you have a jar that is half full, leave uncovered until cool (you do not want condensation in your sauce), then cover and put into fridge
Notes
Adapted from recipe here
Recipe makes enough to fill 2 x 500mls jars, so this is a great time to share with family and friends who also love this type of sauce. The sauce keeps well in the fridge for at least four weeks, although I have had it longer (up to eight weeks) and it has still been fine, but I always keep it in the fridge.
You need the honey in this recipe to help balance out the flavour of the chili. Great with just about everything!