Sweet chilli sauce very quickly became my favorite. This year I made a dozen jars with such a sauce for my pantry and I know that nothing will stay until spring. The recipe is very simple and very tasty. If you want to get a less spicy sauce, you should clean the half of the peppers from the seeds. I like everything spicy and that’s why I didn’t remove a single seed.
-250g of fresh chilli peppers
-2 ½ cups of water
-1 cup of vinegar 10%
-2 cups of sugar
-1 a tablespoon of freshly grated ginger root
-5 cloves of garlic
-2-3 teaspoons of salt (according to your taste)
-2-3 teaspoons of potato or corn starch (you can give more as someone likes very thick) dissolved in 4 tablespoons of cold water
-1 tablespoon of gochugar pepper (Korean chilli pepper gives a beautiful red shade and extra sharpness, but it is not necessary)
1.Chilli peppers, garlic and ginger finely chop with a knife or a blender.
2.Pour chilli peppers with water, add vinegar, sugar and salt.
3. Cook for about 30 minutes for the peppers to soften a little. Add the potato flour dissolved in water to the still hot sauce and mix for a few minutes until it thickens. The sauce prepared in this way is quickly eaten or closed in jars and pasteurized.