Sweet, sweet chilli

I don't know about you, but sweet chilli sauce has to be about the best and most versatile sauce ever.  You can mix it with soy sauce, kecap manis and lime juice to make a wicked dipping sauce for spring rolls, dumplings or wontons.  You can drizzle it over pan-fried haloumi or add a good splash to your mince when you are making meatballs or hamburger patties or bolognese sauce.  I've even been known to add it to those big cheesy dips, you know the ones that are basically a heart-attack in a hollowed-out cob loaf, sooooo good!  There's a million things you can add it to and eat it with.  But have you ever thought about making your own?  If yes, then this is your lucky day. If no, then why not?  It's so easy and guess what, this is your lucky day!

There are many variations on the basic sweet chilli sauce recipe.  The best and most straight-forward version I've found is the one I picked up at The Spirit House Cooking School.  It's a fantastic balance of the spicy (chilli), sweet (sugar), sour (vinegar) and salty flavours. The recipe below is a tripled quantity version of theirs, so you have plenty for you and plenty to share.  If you just want to whip up a batch for dinner, then I'll leave you to divide everything by three.

Spirit House Sweet Chilli Sauce
3 cups white sugar
1.5 cups coconut vinegar (or rice vinegar if you can't get coconut vinegar)
1.5 cups water
6 large or 10 medium red chillies
6 cloves garlic
2 - 4 coriander root (optional)
1.5 teaspoons rock/sea salt

1. In a large saucepan combine sugar, vinegar and water.  Bring to the boil, stirring occasionally.
2. Whilst that is coming to the boil, slice chillies in half and deseed half of each chilli (unless you really want it to be HOT!).  Roughly chop the chillies.
3. Peel and roughly chop the garlic.  Clean the coriander root.
4. In a mortar and pestle pound the chilli, garlic, coriander root and salt, to a rough paste.  It will be quite juicy.
5. Add the chilli paste and all the juice to the saucepan and continue to simmer over a medium heat for about 45 minutes, stirring occasionally.  
6. You'll know it's getting close to being ready when it starts to become foamy on top.  At this point drizzle a bit of the sauce on a cold plate, wait for it to cool, then run your finger through it (and taste it!). The sauce on either side of the spot where your finger went should hold it's place.
7. Remove from heat and allow to cool for 10 - 15 minutes. The sauce thickens as it cools.
8. Pour into sterilised jars and seal. Or serve with whatever you're about to eat!

Notes

1. I suggest chopping the chilli first, so that by the time you've washed your hands then dealt with the garlic and coriander root you have less chance of chilli still being all over your hands!
2. If you cook it longer till it thickens more in the pan, then you've made sweet chilli jam, which is just as tasty!
3. This recipe yields approximately 500mL of sauce.