finger-sized piece fresh root gingerpeeled and roughly chopped
400g(14 oz) tin cherry tomatoes*Replace with finely chopped good quality tinned tomatoes if preferred
760g(4 cups) golden caster sugar
210ml(⅞ cup) red wine vinegar
Chop the peppers, chillies (with seeds), ginger and garlic by hand or in a food processor until finely chopped.
Transfer the peppers, chillies, ginger and garlic to a large saucepan and add the tin of cherry tomatoes, sugar and vinegar.
Bring to the boil. Skim off any scum that comes to the surface, then turn the heat down and let it bubble gently for about 90 mins-1.5 hours, stirring occasionally. Stir more frequently during the last 20 mins or so and give the tomatoes a mush with a fork if they haven't broken down.
The sauce should thicken during this time, but will still be pouring consistency (about the consistency of tinned tomato soup). It can be cooked for longer if it still looks very thin (but it will thicken more once cooled).
Once the sauce has thickened, turn off the heat and leave to cool for 20 mins or so. Then carefully pour into sterilized jars, place lids on and leave to cool completely before storing (see notes on storage).
Note 1: What variety of chillies for sweet chilli sauce?I use Fresno or Serenade chillies - these are the most common 'regular red chillies' found on UK supermarket shelves. They're relatively mild (Scoville rating of 2,500 to 8,000 - about the heat of a jalapeno). You can bump up the heat by adding or replacing a couple of the chillies with hot chillies - such as Thai chillies (birds eye chillies).Storage:This sauce will keep for 3 months in a sealed, sterilised jar in a cool, dark cupboard – refrigerate once opened.Why use tinned cherry tomatoes and not chopped tomatoes?The cherry tomatoes are a little sweeter and don't contain as much liquid as chopped tinned tomatoes. You can replace with good quality finely chopped tinned tomatoes. Or you can replace with regular chopped tinned tomatoes if you prefer, just drain off a few tablespoons of the liquid before adding.Source:Based off BBC Good Food Sweet Chilli Jam recipe (here) with some of my own changes.Nutritional Information is per tablespoon