Sweet chilli sauce

Ingredients:
500g long fresh red chillies, stems trimmed
3 garlic cloves, peeled
750ml (3 cups) white vinegar
645g (3 cups) caster sugar

Method:
Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.

Place the chilli mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.

Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.

Notes:
For a milder tasting sweet chilli sauce, replace half the chillis with 250 red capsicum, halved and deseeded.