Recipe for Sweet Chilli Sauce?

Yes, seeds in and it will last in the fridge for months. It's basically a jam.

Thanks, Virgil.

I don't think it matters too much about the type of chillies, but if they may have a differing level of heat, I like lots of heat so I'd be inclined to double the chilli for my taste, but your milage may vary on that one.

Red eschallots (not in my recipe) but small red onion. AND, finally:

Chilli Sauce (cheats)
6 cloves garlic
1 x large can plums
20 – 30 chillies
¼ C spiced vinegar
Blend to smooth and simmer 1 hour.
Bottle.

Below is my sweet chilli sauce recipe (from the newsletter archive on my website: [farmaway.co.nz]

My kids absolutely love the sauce and the three of them will get through half a bottle on their wraps... given the chance.

Short and fat chillies are probably a Thai variety and I expect will be HOT. Try the tip - that is by far the mildest part so if it burns, you know the chillies are hot and you should use less (and remove the white membrane and seeds) unless you like it really spicy.

Home made sweet chilli sauce

Blend 50g to 100g (less if they are small and hot) of roughly chopped chillies (stalks removed) with a teaspoon of salt, a clove of garlic (skin off), plus grated ginger and a few chopped kaffir lime leaves if you fancy. You might need to use some of the vinegar (see below) to get the blending going, especially with thin walled chillies like Thai, bird's eye, tabasco, or cayenne. If you are using dried chillies, soak in hot water for at least 10 minutes first to soften.

In a saucepan, mix the blended chillies, etc with 300mls of vinegar (white, malt, wine or cider) and 200g white sugar. Bring to the boil and then simmer until slightly less thick than you want it (it will thicken on cooling). Watch the pan and stir occasionally - if the sugar burns your pan will be wrecked. And don't get the hot sauce on your skin, it's like napalm!

Pour into a sterilised bottle, put the lid on and allow to cool. The sugar is a natural thickener (this sauce is basically a chilli jam) and preservative, and the vinegar is a preservative, so this sauce will last for years. Once open, the sugar might start to crystallise, but if you warm the bottle (by standing in hot water or zapping (without the lid) in the microwave for 20 seconds), it should dissolve.

A runny sauce makes a good dipping sauce, thick is good for spreading on sandwiches or topping beef wraps, pizzas, etc.

The general rule is the smaller the chilli, the hotter.
I like very spicy, but sweet red peppers cooked in the sauce tone down the heat without diluting the flavour.