Sweet Chilli Sauce

Those of you who read at all regularly will remember the excitement of our chilli plantation in our office courtesy of Thomasina Miers winner of MasterChef and owner of Wahaca.

This is the post showing how our chilies have developed... and here is a post showing how we use a special technique, know as the Barry White technique, to pollinate our plants.

Now that we have chillies we are all cooking with them on a regular basis. I made a spaghetti ala amatrican the other night which was so tasty I didn't have enough left over to feed the guys at work. But Oli was far more sensible and made a delicious sweet chilli sauce. It was so good we bought some spring rolls to take away from Royal China next door and ate them at our desks - whilst discarding the Royal China sauce!



Delicious sauce. Very garlicy. Quite mild chilli heat. Good consistency. Slightly like a chutney. Better than the stuff in the polystyrene cup from Royal China!

Ed is busy drying his chillies in order to make some mega hot chilli oil to slosh on our food at lunch time. As ever, thank you Wahaca for the chilli seeds. The best technique involves drying them in a sunny window on a length of thread as per the picture below. If you don't dry your chillies apparently the chilli oil goes mouldy.



And I am thinking about making some spicy mexican sausages... or maybe something Italian... Any suggestions?