Sweet chilli sauce
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we’ve kept our version veggie
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Prep:10 mins
Cook:25 mins
plus cooling and 1-2 hrs infusing - Easy
Nutrition per serving
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kcal 87
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fat 0g
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saturates 0g
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carbs 21g
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sugars 21g
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fibre 0g
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protein 1g
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salt 0.01g
Ingredients
- 20 red chillies, stems removed, deseeded for a milder sauce
- 1 finger sized piece of ginger, peeled and roughly chopped
- 5 garlic cloves, roughly chopped
- 100ml white wine or cider vinegar
- 200g white caster sugar
Method
Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.