Has spring arrived where you are? It sure hasn’t over here, in fact there is very little sign of it. Yes, we can be grateful that the snow has finally melted and that it hasn’t snowed in any measurable quantity for a few days, but these temperatures are killing us. Since I’ve begun my morning walks through High Park again (8km most mornings) it’s been so cold that I’m still wearing my long down-filled coat, hat, gloves and a balaclava around my neck at the ready when the howling wind rudely slaps my face. I’m ready for spring. With these cold temperatures, I’m still craving warming foods like my dear friend Sissi’s Dried Apricot and Chili Jelly. If you don’t know Sissi, she is an experienced cook with a passion for the Far East. Her recipes are uncomplicated and her writing style is elegant and beautiful and that’s something because English isn’t even her first language! I’m always drawn to Sissi’s recipes because she combines flavours that hit my palette perfectly. And she enjoys similar foods and textures that I do. Please visit Sissi’s blog for the original recipe because she has generously provided more details than I am providing.
Sweet Chili Sauce with Dried Apricots
Makes 250 mL sweet chili sauce
Ingredients:
- 175 g dried apricots
- 150 mL +100 ml cider vinegar
- 100 g red Thai chili peppers
- 200 g sugar
- 50 mL water
- 1/2 teaspoon salt
- 1/2 package pectin in powder (25 g)
Directions:
- Bring 150 mL vinegar to a boil and add the apricots to soak for 30 minutes.
- To a small food processor, add the hot peppers (discard the stalks and seeds) and the soaked apricots and pulse to chop reasonably finely.
- Combine the remaining ingredients (including the additional 50 mL vinegar) and boil 20 minutes,stirring constantly.
- Sprinkle the pectin over the surface and cook 10 more minutes, mixing well.
- Transfer the hot jelly into the sterilised jar or jars and cover with lid(s). Allow the jar to cool and refrigerate. If your jars are smaller (I used one 250 mL jar) you will want to process them as you would any canning project. I popped my single jar into the fridge and will use over the next month or so (or I will freeze for later use).
Notes:
- I had intended on reducing the sugar but believe me, it NEEDS the sweetness because these peppers are HOT!
- This is an excellent condiment but use conservatively as it is VERY HOT.
[…] jalopeños and Thai chilies so it was a basket of epic heat! Since I’ve already made Sweet Chili Sauce with Dried Apricots and Hot Sauce I decided to make a version of the very popular Sriracha Sauce because it […]
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[…] 1 tbsp Sweet Apricot Chili Sauce […]
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Dear Eva, first of all, thank you from the bottom of my heart for all the kind words and compliments. I’m sure I don’t merit all those… Your post has made my day (or rather my week!).
Your sweet chilli sauce looks fantastic! I’m really so proud you have trusted my recipe enough to test it and, most of all, I’m thrilled to learn you have enjoyed the result! It’s one of the rare preserves I am able to make during the winter and I like it so much…
Congratulations for your morning walks! 8 km??? I am really impressed…
I’m really sorry for coming so late, but your last two posts don’t show on your home page and I assumed you didn’t post anything for weeks… Luckily I started to look at archives!
PS As you see, after some failed tests, I finally found a trick to be able to comment 🙂
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This is one great tasty looking special chili sauce! What a tasty idea to add dried apricots! I will make this sauce later on the year when I have my home grown red hot chills!! Ooh yes! x
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Poor thing – when do they forecast the warmth wave is gonna hit you guys?
We just got hit with our first real one this past weekend and everyone from kids to thugs took a day off to enjoy it.
Sending some warm thoughts your way love while I go to Sissi’s blog 🙂
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Love your condiment dish. I will need to greatly reduce the amount of chili, I love chili but it does not love me. Warming up during the day in my area but night time and morning temp still in the 30″s.
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Spring? Nope, it’s autumn but more like winter! Snow, wow! Stay warm.
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