Ingredients
100g long red chillies
5cm ginger, roughly chopped
6 cloves garlic, chopped
2 cups sugar
2 cups rice vinegar
2 tablespoons fish sauce
Method
Combine the chilli, ginger, garlic and ¼ cup of water in a processor and process until finely chopped.
Combine the sugar and vinegar in a saucepan over low heat without boiling until the sugar dissolves. Simmer until the syrup has thickened a little.
Add the chilli mix and simmer for 20 minutes. Add the fish sauce and simmer for 5 minutes.
Pour into warm sterilised jars and seal with sterilised lids. When cool, store in the fridge for up to 6 months.
Note that Coles sells 6 brands of sweet chilli sauce, of which 4 are imported from Thailand and 2 are produced in Australia. Woolworths sells 8 brands of sweet chilli sauce, of which 4 are imported from Thailand and 4 are produced in Australia. Every brand in each supermarket, except Mingle, adds xantham gum as a stabiliser/thickener. Mingle use tapioca flour and monk fruit extract.
Author
Celesta Van der Paal
Eltham