|Sweet Temptation - Mild|
So i deseeded them and gave them a quick rinse. Some went straight into a freezer bag to be dropped in stews or soups and some were rinsed in vinnigar (to kill any bacteria), rinsed again in water, quick shake and then covered in oil. They will last in the fridge for 12 months so long as they are covered and the oil will be flavoured as well.
I dont eat alot of chillies but the one way i do enjoy them is in a sweet chilli sauce, especially with freshly fried spring rolls. I still have half a bush left so as i pick and freeze ill be looking to make up 500gm to make the following.
Sweet Chilli SauceMakes 500ml
500g long red chillies
4 garlic cloves
2 lime leaves, chopped
½ stick lemongrass, chopped
400g white sugar
120ml cider vinegar
50ml fish sauce
1 Halve the long red chillies and remove half of the seeds. Combine in a blender with the garlic, lime leaves and lemongrass and puree until completely smooth.
2 Transfer to a saucepan and add the sugar, vinegar and fish sauce. Cook over a medium heat until the mixture thickens. Transfer to sterilised bottles and seal while hot. Store in a cool dark place, refrigerate after opening, and use within 2 weeks of opening.
This recipe was taken from http://www.fast-ed.com.au/sweet-chilli-sauce/
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