It's Sweet Chilli Time !!!

Evacuate the house & neighbourhood..... it's Sweet Chilli Time...

The chillies have grown well so we hope to have more next season. Thai, Jalapeno & Cayenne.

The colours are amazing & soon the smell will waft over Somerset...

Rob makes a mean Sweet Chilli Sauce. In years past the house would fill with the firely eye stinging aroma with more than a hint of ginger & spice. The coughing & spluttering would indicate a great vintage....

It must have been pretty good because most of it went to the teachers at our daughter's school...there were no casualties and they kept coming back for more ! (luckily the school didn't need evacuating).

To be continued......Photos & recipe to come.
                                                                Rob's Sweet Chilli Sauce

1kg Mixed Chillies Thai, Jalapeno & Cayenne (or chillies of your choice)
250 g Garlic
1 Large Knob Ginger
2 Lemon Grass Stems
6 Kaffir Lime Leaves
1 kg Sugar White
500mls Water,  Fish   &  Soy Sauce to taste


Wash  & cut stems off  chillies. Remove seeds & membrane if you don't like too hot.  Peel garlic & ginger, chop roughly. Slice lemon grass & lime leaves. Put into food processor with about 200mls of the water . Process until  well pureed . In a thick bottom pot add remaining water & sugar. Bring to boil & wait until  sugar  has dissolved , add puree , bring back to boil . Reduce, check consistency, add soy & fish sauce. Check setting quality as desired like jam on a saucer, add more water for a thinner sauce. Bottle in sterilized jars/ bottles.