These Rocoto chillies were a gift from a lovely friend, enough here for five batches of sweet chilli sauce.
Slight problem was encountered when we went to make the sauce – no homegrown garlic left. To the rescue – 2 jars of Dundee garlic granules I still had in my pantry, Tasmanian garlic, which is simple to reconstitute.
I definitely should’ve known better than not to wear gloves to deseed the chillies (couldn’t be bothered finding them at the time) – hands on fire! No amount of washing hands afterwards improved the situation.
However the chilli sauce is delicious, really tasty and super HOT, definitely to be used sparingly.
For those who would like it, here is the recipe:
HOT chilli sauce
250g Rocoto chillies, stalk ends, seeds and membranes removed
3 cups sugar
3 cups white or cider vinegar
8 cloves garlic, crushed
3cm piece fresh green ginger root, finely grated
3 teaspoons cornflour mixed to a paste with 1 tablespoon extra vinegar, optional
Place the chillies in the bowl of a food processor and process until chopped finely (or do this by hand).
Place in a saucepan with the sugar, vinegar, garlic and ginger. Bring to the boil, stirring and then cook over medium heat for 20 minutes, stirring occasionally.
Thicken with some or all of the cornflour paste if needed (it should be a thinnish sauce consistency). Cook for 2 minutes more, then pour into warm sterilised heatproof jars and seal immediately.