Sweet chilli sauce

Sweet chilli sauce

By
From
East
Makes
250 ml
Photographer
Leanne Kitchen

This sauce is incredibly easy to make and goes perfectly with barbecued meats, especially chicken and pork. Beware, though, as this stuff is way hotter than purchased sweet chilli sauce – you can vary the chilli amount according to taste.

Ingredients

Quantity Ingredient
75g medium red chillies, chopped
2 garlic cloves, chopped
250ml white vinegar
1 tablespoon fish sauce
250g caster sugar

Method

  1. Process the chillies and garlic in a food processor until a coarse paste forms. Alternatively, use a mortar and pestle. Transfer to a saucepan, add the vinegar, fish sauce and sugar and bring to a simmer over medium heat, stirring often until the sugar has dissolved. Reduce the heat to low and cook for about 50 minutes or until the mixture has thickened and reduced to a thick pouring consistency. Cool to room temperature. Sweet chilli sauce will keep, refrigerated, for up to 2 months.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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