Capsicum Chilli Sauce January 22 2015, 0 Comments

It's summer harvest time. Here's an easy recipe to add a fiery kick to your dinners
by Bridie Pereda
Earth Garden 167


8 bullhorn capsicums
100 g small hot chillies
2 cups sugar
1 1/2 cups white vinegar
5 cloves garlic
knob of ginger, half a thumb size
2 tsp salt
black pepper
2 good slurps of balsamic vinegar
In a food processor, blend the capsicums, chilli, garlic and ginger. In a pot add the remaining ingredients, add chilli combination and bring to a rolling boil. Keep at the same temperature, stirring until sauce thickens a little (approximately 30 minutes). Pour in to sterilised glass jars or in to a clean glass jar and store in the fridge.