Recipe - Sweet Chili Sauce

This summer we had a chili pepper plant on our deck.  It was great because chili peppers are hard to come by in the grocery store and a lot of recipes call for them.  It was great to be able to snip off a pepper and slice it up as needed.  But at the end of August/first part of September, the plant just took off and I harvested over 20 peppers!  I collected them in the fridge and I used them this week to make sweet chili sauce.  I have made this before but this time I tripled the recipe since I had so many peppers.

The recipe is from the grilling book that I blogged about last week here. 

Sweet Chili Sauce (this is the original recipe, remember I tripled it)

6 hot fresh red chiles, seeded and chopped
4 cloves of garlic, chopped
1 tsp fresh ginger, chopped
1 tsp salt
1/2 cup rice wine vinegar
1/2 cup white sugar

Place the chiles, garlic, ginger, and salt in a food processor.  Blend into a coarse paste.

Transfer to a saucepan, add vinegar and sugar.

Bring to a boil and simmer gently, partially covered, for 5 to 10 minutes until the mixture becomes a thin syrup.

Remove from heat and let cool.  It thickens as it cools, so don't worry if it seems thin after it is done cooking.

Store in an airtight container.  By tripling the recipe, I made two bottles.  Now, I need to make a ton of Asian food, chicken fingers, and other things to use with this sauce.  It is very tasty!

No fancy bottles here, just regular glass jars, cleaned out, but still wearing their original labels.

Without fail, if I am working with hot peppers, I will touch some part of my face and it will burn.  No exception here - first I had a small cut on my finger that burned, and then I touched under my nose and then my eye and it burned for the rest of the night. I really should invest in some rubber gloves for cooking.