Uncooked Chilli Sauce

This recipe is by Marie Alpe, Forest Reserve Branch

I have found this sauce a good way to deal with an excess of chillies in the garden. It is an excellent resource and keeps for months in the fridge. I use where a recipe calls for chilli if I don't have fresh, or to spice up a sauce or stir-fry. My first batch was very fiery and my son rendered a pot of spaghetti bolognese inedible as a result, so make sure other cooks in the family are aware of the level of chilli heat if it is fiery hot.

Ingredients

• 500 g small fresh red chillies
• 125 g fresh ginger, peeled and chopped
• 6 cloves garlic, peeled
• 2 teaspoons grated lemon rind
• ¼ cup sugar
• 1 cup white vinegar

Method

Wash chillies and cut off stalks - do not remove seeds. Blend or process all ingredients until smooth. Pour into sterilised jars and seal when cold.