Sweet Chilli Sauce

This recipe is from a Charmaine Solomon's Gourmet Barbeque book; I add more sultanas. It's sweet and hot enough to zing but not hot enough to burnyour tastebuds off. I've been making it for a long time and I love it; we made another batch this week. I like it with lime over chicken and prawns. And snags and chops. And mixed with sour cream on anything.

~Sweet Chilli Sauce~

250g fresh red chillies

750g sugar

750ml white vinegar

400g sultanas

3 garlic cloves, crushed with salt (below)

1 tab salt

1 tab finely grated fresh ginger

*Split the chillies lengthwise and discard seeds and membrane (unless you like it hot).

*Chop the chillies roughly, then place in a food processer or blender with enough vinegar to cover. Blend till fine.

*Place all ingredients in a large saucepan and bring to the boil. Simmer gently until the sultanas are very soft and the sauce has thickened.

*Cool then puree with FP or a hand blender (or rub through a seive if you like smooth sauce).

*Pour into sterilised jars and seal.