Simple Sweet Chili Sauce from Fresh Chilies!

Lori Fiechter with My Indiana Kitchen that smells like a Chinese Buffet, thanks to this Sweet Chili Sauce. Here's how I happened to make this sauce: I was quite dismayed to walk through my hot pepper plants and find 4 or 5 cayenne pepper plants where there should have been jalapeños! (yes, I can count, I just didn't!) I checked my seed packets again to be sure: yep, no cayennes. Somebody messed up--this time it's not my fault! I have enough other warm peppers for salsa--and I did see one extra large jalapeño type pepper. But I have cayenne peppers for free--who wants some?

In the meantime, I can use a few of the peppers to make some jars of this sweet chili sauce and freeze it--thanks to subscriber Teresa Smith for suggesting this!

Oh, don't eat this sauce straight up. Trust me.

Simple recipe ( I will use a bit less water next time for a thicker sauce and I'll mince the chilies finer)

1/2 tsp. salt
3 T. sugar
3 T. white vinegar
3 T. water
1 small chili, finely minced
1 garlic clove, grated
1 tsp. freshly grated ginger
simmer for 5 minutes or more, then put in small glass jar. Makes about 1/3 cup.