Sweet Chilli Sauce

Ingredients

• 50 g chilies (finely chopped – use protective gloves!)
• 1 clove garlic (finely chopped)
• 100 g sugar (white granulated)
• 50 ml white wine vinegar (or rice wine, or apple cider vinegar)
• 100 ml water
• 1/4–1/2 tsp fresh ginger (finely grated)
• 2 tsp cornflour (cornstarch)
• 2 tsp cold water (to mix the cornflour)
• 1 pinch salt (to season)

Instructions

1. 1

   Deseed and remove pith from the chillies unless you like your sauce very hot. Finely chop the chillies and garlic.

2. 2

   Add water, white wine vinegar, sugar, garlic, ginger and chillies to a small pan.

3. 3

   Bring to a gentle simmer. Cook for about 12–15 minutes, stirring from time to time until thickened, syrupy and reduced in volume by about a third.

4. 4

   Mix two teaspoons of cold water into the cornflour/cornstarch in a small dish tomake a "slurry".

5. 5

   Add the cornflour mixture to the hot sauce, mixing well. The sauce will look cloudy at this stage.

6. 6

   Season with salt to balance the sweetness, tasting to check that you are happy with the flavour.

7. 7

   Simmer for a further two minutes, stirring constantly until the sauce thickens to the consistency you like.

8. 8

   Allow your sweet Thai chilli sauce to cool a little before you transfer it to a sterilized jar.