2-MINUTE MASTERCLASS

HOMEMADE SWEET CHILLI SAUCE

1

Trim 14 long red chillies and halve lengthways. Use a sharp knife to cut away white membrane and seeds.

2

In a food processor, combine chillies and 8 peeled garlic cloves. Process to make a smooth paste.

3

Combine chilli mixture with 2 cups rice vinegar, 2 cups water, 2 cups sugar and ¼ cup fish sauce. Stir over low heat until sugar dissolves. Bring to a simmer. Cook 25 mins, stirring occasionally, until thickened.

4

Pour into warm, sterilised jars. Store in pantry for up to 3 months. Keep in fridge for 2 weeks once opened.