You cannot get away from sweet chilli sauce in Sydney. It's served everywhere: bars, restaurants, bus stops ... (ok – maybe that’s an exaggeration). I had my first dose of sweet chilli sauce in Manly Beach with Canuck friend Lauren within hours of my arrival in Sydney. It usually gets served with a generous side of sour cream to cut the heat from the chillis. No worries - the chillies won't overpower you. The sauce is a great balance of sweet, sour and (mild) spice. Nonetheless, it's not a bad idea to have a few cold drinks (beers?) within reach ... y'know … just in case.
Note: Unless you have an unusually high pain threshold, please use disposable gloves when making the sauce at home and handling the blended chillies: (chillis) + (eyes) = you have all been warned!
Manly really is a fantastic beach: great sand, stunning scenery, and lots of beach volleyball courts for pick-up games!
And, of course ladies, the lifeguards were out making sure all us tourists were safe.
Getting caught up in the waves, jet-lagged as ever and starving for a snack ... recipe below:
Ingredients:
100 g large long red chillies
2 medium red peppers
2 tsp salt
1 tsp sesame oil
2 cups sugar
2 cups white vinegar2 cloves garlic, finely chopped
Wearing disposable gloves, roughly-chop half the chillies. Discard seeds from remaining chillies, roughly-chop. Cut red peppers in half, discard seeds, roughly chop. Pulse ingredient in food processor until fine. Heat oil and add chilli mixture, cook 3 minutes stirring often. Add sugar and vinegar, bring to boil. Reduce heat to medium, boil uncovered 15 minutes. Add garlic, cook another 8 minutes. Cool and serve – keeps for a few days. Makes 2 1/2 cups.
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