A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
Dealing and living with chronic health conditions on a daily basis- & research about the conditions;
Alternative therapies & remedies, gardening, arts & crafts...
Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Monday, 11 November 2013

Sweet Green Chilli Sauce...

Hey Guys
Sorry I have been quiet this past month, I have been busy jetting off around NSW and also across to (and around) Tassie!!
M. and I spent just over a week in our 'hometown' of Forster on the NSW Mid North Coast at the start of the month...
We were visiting family (both of my elder brothers, M.'s Mum and Dad {separately}), M. was working with his Dad at the Caravan Park he runs, and I also spent time going through my recently deceased Nanna's estate and the belongings she left me.
We then headed off to Tassie for a short exploration holiday and visiting my Dad for a couple of days while we were in Launceston.
There will be an actual blog post for our holiday to come later this week... it was AMAZING!!
Then as soon as we got home we had to go back up to Forster for a wedding, one of M.'s close friends.

It's nice to be home and to have time to just take it easy, especially as atm I am having somewhat of a kick back effect- probably from pushing myself too far and from ignoring things so that I can have fun!
Here is a sauce recipe that M.'s Dad makes, he has a whole lot of chilli plants, he doesn't even need to plant them anymore- they just sprout on their own!!!
Normally it would be red chillies, but all of our chillies from the garden are still fairly young plants- hence they are green.

   500g green chillies (preferably long), stems trimmed
       (I use all of the seeds in mine, but for this recipe I'll do it with only a portion)
   3 garlic cloves, peeled
   3 cups white vinegar
   3 cups low GI can sugar
  1. Halve 100g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining chillies, coarsely chop and place in the food processor.
  2. Add the garlic and 250ml of vinegar, procces until finely chopped.
  3. Place the chilli mix, remaining vinegar and cane sugar into a large saucepan on the stove top, on low heat. Cook, whilst stirring, for 5mins or until the sugar dissolves.
  4. Increase heat to high and bring to the boil.Reduce heat to medium and simmer, stirring occasionally, for 35- 40mins or until the sauce thickens.
  5. Pour into sterilised airtight bottles and seal.
Enjoy in a wide variety of recipes!!

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