This variety of chilli, and the following recipe, was gifted to me by my good friend who happens to be my co-conspirator in all matters relating to preserving, Sylvia. The chillli plants have lived at my Dad's place for years with, my parents harvesting and freezing bags of them for me to preserve with on my trips home. When we relocated to the area, I had seedlings ready to plant as one of my first items of garden business. It has taken a couple of years for them to flourish, but finally I am back to harvesting enough for my favourite sweet chilli sauce recipe.
Sweet chilli sauce
Makes 8 250ml jars
500g fresh mild chillies (I know these as "mushroom chillies" but have seen them referred to as Bishops Crowns, Bell Chillies, Jokers Hats and Christmas Bells. Clarity any chilli officinados?)
3 cups raw sugar
750mL cider or white wine vinegar
8 cloves of garlic
2 tsp minced ginger
3 tsp salt
1. Remove the chilli stem. Place in a food processor with enough vinegar to allow you to process into chilli seed sized pieces.
2. Place processed chilli, the remaining vineagr and other ingredients into a large preserving pan. Simmer to pouring consistency - approximately 1-2 hours.
3. Cool slightly. Puree with a stick blender.
4. Return to heat, bring to the boil for a few minutes. Jar hot into pre-prepared sterilised bottles or jars.