Ingredients:
250g Red Chillis
3 garlic cloves, peeled and roughly chopped
100g light brown sugar
1 dsp white wine vinegar
100ml water

Directions:
Traditional method

Bring all ingredients to the boil and simmer over a moderate heat until soft (about 5 mins)
Put in a blender, season with salt to taste (about 1/2 tsp) and blitz the ingredients into a paste.
Return to the pan for a further 10 mins (don't let the mixture catch the
botton of the pan)
Allow to cool and keep in the fridge
(This will keep indefinitely in the fridge)

Microwave method

Chop the chillis and add the garlic ,sugar, water and vinegar into a
micro-waveable bowl. Bring to the boil on medium power for two minutes
and then simmer from 4 minutes or until soft.
Put in a blender, season with salt to taste (about 1/2 tsp) and blitz
all the ingredients into a paste.
Return to the bowl for a further 5 mins on simmer. Transfer to a jar,
and allow to cool before transferring to keep in the fridge.
(This will keep indefinitely in the fridge)

If you don't have a blender you can mash ingredients finely with a fork.

Wow Primrose, this sounds hot hot hot, my daughter in law would love it, another recipe to give a whirl, my chilli plants are covered in a mass of flowers at the moment so I will have to be patient.! I may see if I can nurse the chilli plants through the winter for an earlier crop next year, they are perennial I believe.

Yes but to a certain extent the heat depends on the type of chilli used. My husband made a small batch with our first ripe Hungarian Wax Chillies a couple of days ago and these arn't as hot as some other varieties. I've got so many of them ripening and am running short of freezer space so cooking some of them down seemed sensible, as a small teaspoon of the sauce can be added to whatever as required.

Last winter I experimented and bought one pruned back chilli plant indoors to overwinter. It did flower and bore a couple of early fruit and now is as heavily laden again with fruit as my Spring sown plants. I think it's probably possible to keep them going for a few years providing you scrape off some of the old compost every autumn, renew it and repot.

Thank you for the tips primrose, I will pot up three to overwinter, at the moment they are in a long planter.

Hi Primrose,

Thank you for this recipie, I have been looking for one for a while! Is this similar to the sweet chilli dipping sauce that you can buy do you know?

Yes I think it's fairly similar. If you want it slightly thinner a drop of liquid honey stirred into it will loosen it up a little.

Thanks Primrose, I can't wait to try it - just need my peppers to go red

Thank you primrose for posting a method of making sweet chilli sauce.
I will also try it today. I hope it's taste will be good.

Thanks this is truly delicious-have made this and the chilli jelly too......

Bottomleypots - glad you liked the sauce. The batch my husband made about a month ago is disappearing rapidly so we may have to take some of our frozen chillies out of the freezer and make some more. We find it easier just to add a small quantity into whatever mixture we're cooking rather than chopping raw or frozen chillies, especially with the risk of fingers accidentally brushing across eyelids, etc with all the risk of irritation that this causes. We also sometimes use a smear of it on the skin of fish and meat when grilling to zizz up the taste