Havana Gold sweet dipping sauce. #2

Havana Gold sweet dipping sauce.


 

Ingredients

Makes 3 x 150ml Bottles

  • 150 grams chilli peppers
  • 500 grams table sugar
  • 350 millilitres cider vinegar

Method


  1. Put the cut-up chillies into a food processor and pulse until they are finely chopped.
  2. Strain through a sieve into another bowl 
  3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  4. Scrape the chilli-pepper mixture out of the bowl, including some of the solids from the sieve (50%)  and add to the pan. Bring the pan to the boil, then leave it at a gentle simmer for 10 minutes.
  5. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
  6. Ladle into your hot bottles. Then seal tightly.
  7. Shake bottles as they cool to disperse the solids evenly in the bottles. 

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