Ingredients

The following ingredients have 4 Servings
  • 4 long red chillies
  • 150 ml (5 fl oz) rice vinegar
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fish sauce, or to taste
  • 125 g (4 oz/½ cup) caster (superfine) sugar
  • 1 tablespoon shaved dark palm sugar or soft brown sugar 

Instruction

  • <p><strong>1.</strong> Halve and thinly slice the chillies, discarding the stalks and seeds (or leave the seeds in for a hotter sauce). Put the chilli, vinegar and garlic in a mini processor and whizz for 20–30 seconds, or until very finely chopped. Add the fish sauce and whizz to combine. Add more fish sauce, to taste, if desired.</p> <p><strong>2.</strong> Put the sugars in a saucepan with 150 ml (5 fl oz) of water. Cook, stirring, over medium—low heat until the sugars have dissolved. Bring to the boil, then reduce the heat and simmer for 1 minute.</p> <p><strong>3.</strong> Add the chilli mixture to the saucepan and simmer over low heat for 15 minutes, or until slightly thickened. Set aside to cool before serving.</p>