- TM 31
Ingredients
sauce
- 250 grams whole fresh red chilli, (the smaller the hotter, adjust to suit)
- 4 pieces fresh ginger root sliced, equivelent to 4x10 cent coins
- 8 cloves garlic
- 2 teaspoons salt
- 800 grams white vinegar, or apple cider vinegar
- 800 grams raw sugar
- 1 flesh of a lemon or lime
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into TM bowl and process on speed 8 for 20 seconds. Cook for 10 minutes on Varoma on speed 2. Scrape sides and cook for a further 40 minutes on 100c on speed 3.
Pour into sterilized bottles and seal.
General Tips You can thicken this sauce by increasing the cooking time or make it 'chunkier' looking by decreasing the initial processing time.
Also if you want less heat don't use the seeds in your chillis.
Rachel's Sweet Chilli Sauce
Tip
You may need toplace the basket or the varoma on top to let some steam out, while it is cooking.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love this recipie, and everyone who tries it asks for the recipie. I did only use half chillis (Very Hot) and half red capsicum. Just perfect. Yummo
Used this recipe, very hot, but David loved it. *****
how did it go? Is it nice and thick ?Amanda
I've just made this with cayenne chillies from my garden....it's REALLY, REALLY HOT!!!, tastes nice though. I had to cook it for an extra 50 minutes (on top of the 40!) as it was super runny. I hope it thickens more on cooling.
Amazing recipe thanks. I reduced vinegar to 700g and cooked for a bit longer with Varoma on top to prevent spillage. Sauce thickened up once cooled down in the fridge.
The best ever chilli sauce 👍🏼
This recipe makes delicious chilli sauce. However, I agree with other comments about cooking during the first ten minutes. My sauce bubbled over and went everywhere when I used varoma. Next time I will leave the mc off for the first part. I used 2 tspns of jarred chilli as I did not have fresh and it is HOT!
I found I needed to chop the chillies first for 10 seconds/speed 8 before adding other ingredients.
My husband says this is the best sweet chilli sauce ever.
I halved the recipe (so I would only have one bottle) and it decided to bubble over after 8 minutes on Varoma, so I turned it down to 100. It smells lovely but I haven't tried it yet.
Made this sauce today and it smells so yummy. My sauce didn't seem to thicken so I added some cornflour to help it thicken. It did thiicken a bit as it cooled.
Family loved it.
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