Used the stick blender but still left it a little chunky. taste tested and added some more Chilli .MOST IMPRESSED with it all as its similar in taste to the store bought Thai Sweet Chilli Sauce. The tart of the lime and vinegar and the sugar to sweeten and then that magic taste of fresh chopped hot chillies.
darlingmole,
Feb 10, 5:45pm
how much more chilli did you add fisher!(might give this sauce a crack - my second batch of plum jam was a disaster earlier this week and have avoided the kitchen since but this recipe has me interested!)
nunesy,
Feb 10, 6:15pm
how many jars does this make!I'd have to buy the tomatoes so might have a go at making a small batch first. thanks.
greerg,
Feb 10, 6:45pm
Me too.Do you think a mouli would be better Fisher or do you think it's better chunky!
fisher,
Feb 10, 8:17pm
Because i removed the liquid after the first hour cooking , it reduced in size somewhat but as cooking continued, it produced a lot more liquid. and then adding the lime juice and then the vinegar made quite a lot of liquid. I cut the tomatoes in half and roasted the tomatoes and capsicums, removed (most) of the skins but not seeds and this is why I believe it has this magnificent "intense" tomato'y flavour with a chilli bite. Limes are too expensive at the mo, so I just used some of the "Country Gold " green lime juice . held back a little on the sugar and simmered it for 2-3 hours last night and then left it till this morning. used the stick blender but left it as a sauce but a little chunky.(still bits of onion, capsicum and tomato). simmered for another hour and di the taste test. but to my mind didn't have a bite like a like. so chopped up another chili, added a few chill flakes and stirred it all in for the last hour of simmering. It reduced quite a lot and produced 4 peanut butter size jars and two smaller jars. You could do the taste test and add or not add more chilli depending on the taste you want.This is on the top 3 list of tomatoe'ysauces I will make from now on. Roasting is the key to intensify the flavour. Remember, I still have the flavoursome juice to make a nice marinade.
fisher,
Feb 10, 8:21pm
nunesy. see if your local vege shop has a few blemished tomatoes he would sell cheap. just core.remove blemishes and chop in half and place in a roasting dish. pour the juices into the cooking pot. Pak n save are selling BAGS OF capsicum cheap at the moment.I got 7 huge ones for 3.95 , 5 red and two orange.
fisher,
Feb 10, 8:25pm
greerg. I left it chunky .you could smooth it out if you wanted but I didn't because I made this , plus tomato sauce (smooth) and chilli tomato relish real chunky and thickened.This sweet chilli sauce wins hands down.!
nunesy,
Feb 13, 9:17pm
Thanks fisher, I'm very tempted to give this a go. but my oven doesn't work at the moment (only the elements). can you roast tomatoes and capsicums in an electric frypan!
uli,
Feb 21, 11:50pm
And because it is such a lovely recipe we will give it another year on the boards.
uli,
Feb 23, 2:26pm
bump for another year - lovely recipe!
fisher,
Feb 23, 7:57pm
sure can. leave the lid off tho as you dont want to steam. I would flatten the 1/4ers of capsicum skin side down and blacken. remove black bits. then do the tomatoes skin side down on high heat turning to the cut side to seal and burn/blacken. (once turned dont move them.) Nunesy.it's worth doing. let me know how you go.
amazing_grace,
Feb 24, 1:26am
Ah, now if you want one that is like Sweet Chilli Sauce, then you use my receipe which has no tomatoes in it.Pictures of the final product and a receipe at: www.gardeningincromwell.blogspot.com
winnie231,
Feb 24, 1:42am
Totally salivating over this recipe, until I got down to . a post from me! Damn - still waiting for that sample from fisher . Might just have to make my own! :)
fisher,
Feb 24, 2:07am
very nice. but the idea is to use up tomatoes that are in abundance this summer in ones garden.
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