Sweet chilli sauce
1 garlic clove, peeled
1 cup white vinegar
1 cup caster sugar
1. Roughly chop 2 long red chillies (with seeds) and place in bowl of food processor with peeled garlic clove. Deseed and roughly chop remaining chillies and add to food processor together with 1/3 cup of white vinegar. Process until finely chopped.
2. Place the chilli mixture in a saucepan, add remaining white vinegar and caster sugar and bring to boil.
3. Reduce heat to medium and simmer for 30 minutes or until the mixture reduces to a jammy consistency. Ladle into a sterilised jar and seal.
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Sweet chilli sauce is pretty versatile but I especially love to use it as a dipping sauce. To test my first batch of sweet chilli sauce, I made some spring rolls for the occasion and boy, they tasted great together.