Chilli Sauce
Ingredients
400g Chillis
700g Onions, peeled and roughly chopped (about 4 medium to large onions)
1 bulb of Garlic, peeled (about 100g)
140g Ginger, peeled and roughly chopped (1 large hand)
500g Apples, all except stalk chopped roughly (about 4 medium apples)
1 tbsp Fish Sauce
3 tbsp Sugar
1 tbsp Salt
3 tbsp Apple Cider Vinegar
Other options (Mango or Pineapple or a mix of any)
We exchanged the Apples for Mango (including skin) and Pineapple and tried various combinations depending on what was in season at the time. All tasted great.
Method
Blend all ingredients and pour into a saucepan.
Heat on high for 10 to 15 minutes stirring constantly.
You can add water if you would like a thinner sauce, remembering that the sauce will thicken with the apple pectin. I like it quite thick.
Pour into sterilised jars and enjoy!
Notes
We have developed this recipe over many chilli harvests and never really stick to the quantities here, but rather just use what we've got available at the time of harvest. We started with mangos because we had a glut in Jo'burg one year and couldn't eat them all... so we threw them in the sauce. As long as there is plenty of chilli, garlic, onion and ginger we have never had a bad sauce.