Hi all
So one of the things i really miss is Sweet Chilli Sauce so today I had a go at making my own!
I used 120g of long red chillies however it is a little on the 'blow your mind' side so I reckon half will be a good heat.

Sweet Chilli Sauce

60 g long red chilli (leave one whole and half and deseed the others)...chop roughly
1 clove garlic
1 cup white vinegar
1 cup dextrose
1 tabspn rice malt syrup

Place chillies, garlic and a little of the vinegar in a food processor and whizz until finely chopped.
Place the whizzed up chilli mix and the rest of the ingredients in a saucepan and stir over low heat until dextrose is disolved.
Bring to boil, then reduce to a simmer (about med heat), stirring occassionally for 40 mins (see note 1).
Pour into a sterilised jar (see note 2)

Note 1: this sauce thickens on cooling
Note 2: Not sure what the keeping capacity for this sauce is so my advice is if it is starting to look dodgy after a week or two in the fridge then don't eat it.

Want more heat in your sauce...add more chilli
Want less substitute some of the chilli for red capsicum

As I am not the world's greatest chef, you may consider this question to be ignorant. What would happen if you made the sauce without adding the sugar, but then added the sugar prior to serving?...Or, would the mix be more stable if the dextrose was substituted with glucose syrup at the tiome of cooking?

DF