What can I say? Wow! If I knew that homemade sweet chilli sauce was this easy (and tasty) I definitely would have made this sooner. Last week we went to the Vic’ markets and bought a big ol’ bag of chillies. Luckily we had everything else in the cupboard, but to be honest there really isn’t much to it. We started to chop, measure and blitz the ingredients together without thinking about the 37ºC heat outside. We cranked the oven up to sterilize the jars and turned the hotplates on high to cook the sauce. Before we knew it the house was a sauna, hotter inside than out. :( Fail
So what better way to conquer the heat? Go to the beach! Yippeee! After bottling the sauce we hopped in the car and headed straight down the Eastern Freeway all the way to the Mornington Peninsular. This was all very exciting as we hadn’t seen this part of Victoria before. In fact, there’s lots of Victoria we haven’t seen but we hope to put an end to that over the next few months.
We drove to the town of Mornington and stopped off at the Counting House for lunch. It’s a lovely French Provincial style restaurant/wine bar with super tasty food. Nom nom. I would have been quite happy to settle in with a bottle of wine for the afternoon but as we drove down, this wasn’t an option *humph*. After lunch we headed further down the coast and finished the day off with a lovely little dip at the beach.
After arriving back from the long-ish drive home, I realised that the one thing I took for granted in Hobart was it’s proximity to a good beach, never more than 20 mins away. Regardless of how long the journey took, our adventure down the Peninsular was one of the best days ever.
Has anyone else had a nice mini-break lately? I’d love to know where we should go next!
Homemade Sweet Chilli Sauce
Recipe by Michelle Southan – Good Taste Magazine
3 garlic cloves, peeled
750ml white vinegar
645g caster sugar
1. 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.
2. 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.
3. 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.