Our family just hastily harvested our chilis to avoid it being destroyed by the typhoon which intensified the monsoon rains and we were wondering how to preserve most of it than the usual drying it out or putting it in vinegar. These chili recipes is a great find to try. I am sure these will be a new pace from the usual chili sauce we but at the local market. Any surplus chili sauce made will be a great gift to friends and loved ones.
a suggestion: if you waterbathe the jars afterwards, you will be able to keep them indefinitely in a dark and cool space. Since the ingredients are boiled and put in the jars hot, that won't take very long. I personally waterbathe everything I make for storage: it lasts for years, needs no electricity and you can use any size of jar you want. You just need a dark space (sunlight ruins the composition and flavour of things) with a consistent temperature, preferably cool. Good luck with making your precious work last longer!
The healthiest option is to use glycine as a sweetener. You could combine it with a small amount of honey and still keep it fairly healthy. Definitely stay away from Splenda if you're trying to be healthy.
