2 tablespoons |
vegetable oil |
250g |
fresh red chillies, roughly sliced |
200g |
red peppers, roughly chopped |
7 |
garlic cloves, peeled and left whole |
80ml |
cider vinegar, white wine vinegar or white rice vinegar |
2 tablespoons |
tomato purée |
or 1/2 x 400g |
tin of tomatoes, (about 200g) |
4 tablespoons |
light brown or caster sugar |
1-3 tablespoons |
fish sauce, (according to your taste) |