Sweet Chilli Sauce

Ingredients

Makes 150 ml

• 1/2  to 1 dried red chilli (depending on strength)

• 2 cloves garlic

• 1/2 inch fresh ginger

• 3 tbsp rice vinegar

• 3 tbsp cider vinegar

• 6 tbsp cold water

• 6 tbsp granulated sugar

• 2 tsp corn flour

Method

First off you need to prep all your main ingredients so finely chop the chilli, garlic and ginger. You can use as much chilli as you like really, it's all going to be down to your preferred heat profile. Half a chilli should keep it mild like you tend to get in the shops, whereas a whole one gives it a bit more kick.

Once that is done put the chopped ingredients into a pestle and mortar if you have one and crush them slightly. This will release some of the oils of the chilli and means you don't have to use any food colouring to get the classic look.

Now scrape out into a small saucepan and mix in the rice vinegar, cider vinegar, sugar and 4 tablespoons of the water.

Bring this up to a simmer, uncovered, stirring to dissolve all the sugar. Once that is done mix in a glass the cornflour with the remaining two tablespoons of water. This will prevent it clumping up when you add it to the pan.

Pour the cornflour mixture in to the sauce and continue to simmer for 8 minutes. This will let the sauce flavours really combine as well as thicken through a combination of the corn flour and also reduce it slightly as some of the water steams off.

After 8 minutes you should have a lovely sauce consistency so pour into a jar and allow to cool before serving.

If you want to make this ahead or batch cook it will keep for a week in a jar in the fridge but if portioned into sterilised jars will keep for at least 3 months.