SWEET CHILLI RElSH and SAUCE RECIPES · The Garden Creator Hub

SWEET CHILLI RElSH and SAUCE RECIPES

Just thought I’d share I use my chilli’s for this my mother used to make these but sure there is way more out there on the WWW

RELISH

Ingredients

12 large ripe tomatoes, peeled and roughly chopped

3 medium onions, chopped

2 bell peppers (any color), chopped

3 chopped hot chili peppers (adjust to taste)

3 cups apple cider or white vinegar

2 cups granulated sugar

2 tsp salt

1 tbsp mustard seeds

½ tsp celery seeds (optional)

Instructions

Prepare Vegetables: In a large, non-reactive pot (stainless steel or enamel-coated), combine the chopped tomatoes, onions, bell peppers, and chili peppers.

Add Seasonings: Add the vinegar, sugar, salt, mustard seeds, and celery seeds to the pot. Stir well to combine all ingredients.

Simmer: Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Once boiling, reduce the heat to a low simmer.

Cook Down: Continue to simmer the relish, stirring occasionally, for 3.5 to 4 hours, or until most of the liquid has cooked down and the mixture is thick and jammy.

Sterilize Jars: While the relish is cooking, sterilize your glass jars and lids (e.g., by boiling them in water or heating them in a low oven).

Jar the Relish: Carefully ladle the hot relish into the warm, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp paper towel.

Seal and Store: Secure the lids and rings finger-tight. If you plan to store the relish for an extended period, process the jars in a boiling water canner for 10-15 minutes. Otherwise, allow the jars to cool completely and store the relish in the refrigerator for up to several months.

SAUCE

Ingredients

½ cup finely chopped fresh red chillies (remove seeds for a milder sauce)

2 tbsp minced garlic

½ cup white sugar (granulated or caster sugar)

½ cup white vinegar (or rice vinegar)

½ cup water

1 tsp salt

1 tbsp cornstarch (mixed with 2 tbsp cold water to make a slurry)

Optional: 1 tsp fish sauce for a more authentic Thai flavor

Instructions

Combine Ingredients: In a medium saucepan, mix together the chopped chillies, minced garlic, sugar, vinegar, water, and salt. Stir well until the sugar begins to dissolve.

Simmer the Base: Bring the mixture to a boil over medium heat, then reduce the heat to a gentle simmer. Stir occasionally and let it simmer for about 5-10 minutes to allow the flavors to meld together and the garlic/chillies to soften.

Thicken the Sauce: While the mixture is simmering, prepare the cornstarch slurry in a small bowl. Stir it well, then gradually whisk the slurry into the hot sauce in the saucepan.

Cook to Consistency: Continue to cook and stir constantly for another 1-3 minutes, until the sauce thickens and turns slightly glossy.

Cool and Store: Remove the saucepan from the heat and allow the sauce to cool completely. The sauce will continue to thicken as it cools.

Storage: Transfer the cooled sauce into a clean, sterilized glass jar or airtight container. Store in the refrigerator for several weeks or longer.

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