辣酱

Chilli Sauce

makes 400 ml (ABOUT 14 FL oz/1½ Cups)

1 kg (2 lb 4 oz) red chillies, stalks removed

3 teaspoons salt

4 tablespoons sugar

170 ml (5½ fl oz/⅔ cup) clear rice vinegar

Put the chillies in a saucepan with 5 tablespoons water, cover and bring to the boil. Cook until the chillies are tender, then add the salt, sugar and vinegar. Blend the mixture to a paste in a blender or food processor, or push through a sieve. Store in the fridge for up to 1 month or freeze in small portions. Use as an ingredient or dipping sauce.