Uncooked Chilli Sauce
An easy sauce you can make with just a food processor.
Source Name:
Margaret Roche, from Sawtell Chilli Festival Cookbook, 2004 Ingredients:
500g small red chillies
125g fresh ginger, peeled and chopped
6 cloves garlic, peeled
2 teaspoons grated lemon rind
1/4 cup sugar
1 cup white vinegar
Method:
Wash and cut stalks from chillies. Cut away bruised or marked parts of chillies but don't remove seeds. In a food processor blend chillies, ginger, garlic, rind, sugar and vinegar until smooth. Pur into sterilised jars. Can be stored in fridge for up to 6 months.