A good chilli sauce consists of the five “S”s: spicy, salty, sweet, savory and sour. Our version is great as a marinade, on some scrambled eggs in the morning, and is also perfect on our kebabs.
⅞ pound fat red chillies
4 red peppers
16 garlic cloves
1 cup rice wine vinegar
4 tablespoons tomato purée
7 tablespoons honey
4 tablespoons fish sauce
2 tablespoons soy sauce
Juice of 1 lime
1. Pop all the ingredients into a food processor and blitz for 10 minutes until completely smooth.
2. Pour into a pan and bring to the boil. Reduce the heat and simmer for 20–25 minutes, then remove from the heat and taste it to check it’s how you like it. Add a little more of whatever you think it needs: if you think it’s too spicy add some more honey, for example. It’s all about personal taste, so don’t be afraid to use your judgment.
3. Store in an airtight container in the fridge for up to 2 weeks.
