Homemade Sweet Chilli Sauce


Donnybrook Fair Cookery School recently had an Asian Tapas night which was led by chef Niall Murphy which caught my eye. I would highly recommend anyone to attend a course there as Niall is a very humble, practical and passionate chef. This is where I sampled this homemade sauce that will have you dumping any store bought gloop in seconds. Store in an airtight jar in a dark, cool place and it will stay good for at least 3 months. Spice up your breakfast or brunch by adding it to my Cupcake Quiches with some wilted kale or spinach!!

  • 1 large red pepper
  • 1 red chilli
  • 100g caster sugar
  • 100ml water
  • 100ml rice wine vinegar
  1. Finely chop the red pepper & chilli.
  2. Place all the ingredients in a saucepan & bring to the boil. Reduce to a simmer and continue to cook for at least 20-30 mins until the peppers are soft through. 
  3. Transfer to a large jug & blend using a handheld blender to your preferred consistency. 
  4. Store in an airtight jar.

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