Hot Chilli Sauce!

When I was growing up I was fortunate to live across the road from a chinese lady who used to make me prawn toasts and fried rice for my birthday every year. She also made this amazing chilli sauce which was so hot you could only put a few drops on your food.

I made contact with her son last year to get the recipe and found out that she had passed away about 6 years ago. While I was deeply saddened by this I was pleased to find out that her youngest son had collected all her recipes from her while she was ill. This was good thinking on his part as she kept her recipes in her head.

So I made her chilli sauce this week as my own personal tribute to her. It isn't as hot as hers', most likely because I used a combination of asian fire and jalapeno chilli's (homegrown of course!!). My favourite way to have it was mixed in cooked cabbage - so guess what's for dinner!!

Here is the recipe, I made a smaller batch which made a very large jars worth - very easy to make and tastes delicious!


Chilli Sauce
Ice cream container of chillis.
6-7 cloves of garlic, peeled and smashed.
Cut top of chillis and mince in food processor. Add Garlic and the juice of 8 lemons.
In a large pot, add 4 cans of tomato sauce, bring to the boil.
Once boiled, add the chilli mix.
Add 1 cup of sugar and 3-4 teaspoons of salt.
Bring to the boil and let it boil for 5-7 minutes and then remove from heat and cool.

Hot Chilli Sauce!