Sweet chilli sauce
Makes 200ml/10 servings
Easy
Prep:
Cook:
plus cooling and 1-2 hrs infusing
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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- 20 red chilliesstems removed, deseeded for a milder sauce
- 1 finger sized piece of gingerpeeled and roughly chopped
- 5 garlic clovesroughly chopped
- 100ml white wine or cider vinegar
- 200g white caster sugar
Nutrition: Per serving (10)
- kcal87
- fat0glow
- saturates0g
- carbs21g
- sugars21g
- fibre0g
- protein1g
- salt0.01g
Method
step 1
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.
step 2
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.
