Summary

Ingredients

• 15 chilli pepper (s) (Tabasco chilli peppers), alternatively Thai chilli
• 8 clove (s) garlic
• 2 piece (s) ginger, the size a walnut
• 2 red pepper (s)
• 1 liter water
• 200 g apple cider vinear
• 250 g preservin suar 1: 1
• 250 grams sugar
• 3 teaspoons, heaped cornstarch
• some water for the cornstarch

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Instructions

1. Cut off the stalks of the chili peppers. Peel the garlic. Peel the ginger and cut into smaller pieces. Wash, core and cut the peppers.
2. Finely puree the vegetables with a portion of the water that has already been measured using a hand blender.
3. Bring the rest of the water, the apple cider vinegar, the preserving sugar and the sugar to the boil. Add the puree and let everything boil down to half for 1 - 1.5 hours, stirring occasionally.
4. Finally stir in the cornstarch dissolved in cold water and bring to the boil. Use a little more or less cornstarch depending on the desired consistency of the sauce.
5. Pour the hot Sweet Tabasco Chili Sauce into glasses rinsed with boiling water, immediately close the lids tightly and turn the glasses upside down for about 5 minutes.
6. The sauce is relatively hot, depending on the type of chilli and the degree of ripeness of the chillies. If you don`t like it that spicy, adjust the amount of chilies down to about 10 pods.
7. Makes about 900 ml of sauce.