We’ve had a great crop of Padrón Chillies this year, in fact too many too eat as we let them get a little to big and they became really hot! So we let them ripen and turn red and made them into this great sweet chilli sauce. It’s got a real kick – who knew Padróns could get so hot. If you haven’t got any Padrón Chillies then just use your favourite type.
Makes three 350ml jars.
- 500g Padrón chillies
- 1 large red pepper, de-seeded and roughly chopped
- 6 cloves of garlic, peeled and roughly chopped
- 2cm of root ginger, peeled and roughly chopped
- 500g sugar
- 450ml white wine vinegar
- 2 tsp salt
- large pinch of black pepper
- 1 tbsp cornflour dissolved in a little water (optional)
- Decide if you want to remove the seeds from the Padrón chillies – we left about half the seeds. The more you leave in, the hotter the sauce.
- Put the chillies, pepper, garlic, ginger, and about half the vinegar in a food processor, and blend into a thick paste.
- Add the sugar and remaining vinegar into a saucepan and heat it on a medium heat until the sugar starts to dissolve.
- Now add the chilli mixture to the saucepan, bring to a rolling boil and cook until the sauce thickens – about 15-20 minutes. Stir occasionally so that the sauce does not catch on the bottom of the pan.
- Note: the fumes given off during cooking are quite pungent, so try not to breathe them in and keep the kitchen well ventilated.
- If you find that the sauce is not thickening you can add the dissolved cornflour to the mixture to thicken it a little.
- Pour into sterilise jars. This will keep in the fridge, unopened for 4-5 weeks.