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St George Scuba Club Chilli Sauce Recipe
This is the chilli sauce recipe that was originally brought to the Club by Steve Shaw and more recently manufactured by Michael McFadyen. It is still made regularly by Steve and Michael and taken to Club barbecues.

It is so popular that it is here for others to try:

INGREDIENTS

  • 250 grams of small chillis
  • 250 grams of sultanas
  • 1 cup brown sugar
  • 3 cups white vinegar
  • 8 cloves garlic (crushed or chopped)
  • 2 tablespoons grated ginger
  • 3 teaspoons salt
  • METHOD

    This is a bit different to the way Steve's recipe calls for the chillis to be dealt with, but I think it is easier. Put the chillis in small bunches in a blender with some vinegar. Blend. Continue till all chillis have been blended.

    Put all in a stainless steel pot, add sultanas, ginger, garlic and salt as well as the remainder of the vinegar. Boil and then simmer till sultanas are soft (about 30 minutes). Add sugar and stir till dissolved. Simmer for a further 15 minutes. Cool (very important) and then puree.

    If you do not have new bottles, put back in the vinegar bottles. Will make about three bottles (from one).

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