#UsingUpChiliPeppers #UsingUpUnripeChiliPeppers ➡️ Sweet Chili Sauce...🔥🌶🔥🌶🔥🌶 ⬅️ My recipe from 2025 ▪︎Ingredients based on 1 kg of chili peppers 1000 g chili peppers 1020 g sugar 240 ml apple cider vinegar 480 ml white wine vinegar 9 large garlic cloves 5 medium onions 4.5 tsp ground ginger 2 tsp cumin 1 tsp allspice 1/4 tsp cinnamon ...it was truly quite a bit of chopping to remove the seeds and placentas from my colleague Thorald’s “bishop’s caps” and my mixed chili peppers 🌶 from the garden so I could brew my “world-famous” 😉 Sweet Chili Sauce! ...but so what? ...the taste is what counts in the end, and that’s worth the effort—right? It yielded 50 bottles of 250 ml each, after all—that should last a while... Of course, the “inner goodness” of the chili wasn’t thrown in the trash; it became a few bottles labeled “extra hot” 🔥… preserved in EKA jars for long-lasting enjoyment 😋… Cook all the ingredients until the chili and everything else are really soft. Puree in a blender, then press through a sieve using a ladle. (Don’t throw away what’s left in the sieve! It’s a kind of chili paste—I preserved that, too!) If the sauce is too thick, thin it out with apple cider vinegar. Pour into 0.25 L screw-top bottles. Pasteurize in a WECK EKA for 35 minutes at 85° If anyone wants to make this sauce: Go for it! ...I do have one request, though: Please don’t use cheap vinegars like Kressi and the like 🤷