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Ingredients
- 4 long red chillies
- 150 ml (5 fl oz) rice vinegar
- 2 garlic cloves, finely chopped
- 1 tablespoon fish sauce, or to taste
- 125 g (4 oz/½ cup) caster (superfine) sugar
- 1 tablespoon shaved dark palm sugar or soft brown sugar
Method
1. Halve and thinly slice the chillies, discarding the stalks and seeds (or leave the seeds in for a hotter sauce). Put the chilli, vinegar and garlic in a mini processor and whizz for 20–30 seconds, or until very finely chopped. Add the fish sauce and whizz to combine. Add more fish sauce, to taste, if desired.
2. Put the sugars in a saucepan with 150 ml (5 fl oz) of water. Cook, stirring, over medium—low heat until the sugars have dissolved. Bring to the boil, then reduce the heat and simmer for 1 minute.
3. Add the chilli mixture to the saucepan and simmer over low heat for 15 minutes, or until slightly thickened. Set aside to cool before serving.
