Sweet Chilli Sauce



1 Onion, finely chopped
2 Garlic Cloves, crushed
2–3 Jalapeño Chillies, deseeded and chopped
5 ml (1 t) Olive Oil
1 Tomato, chopped
85 ml ( cup) Vinegar
165 ml (⅔ cup) Huletts White Sugar
85 ml ( cup) Water
10 ml (2 t) Cornflour



  1. Fry the onion, garlic and chillies in the olive oil until the onion is soft. Stir in the tomato, vinegar and sugar. Simmer for a few minutes.
  2. Combine the water and cornflour and add, stirring until sauce thickens.

Serving Suggestion: Serve hot over chicken, prawns or fish; or cold over cream cheese or as a dip.