Banish that gloopy coloured rubbish from your cupboards! This is easy-peasy to make & delish… and if you bottle up any remaining sauce in a sterilised jar, it will last for ages!
Fresh from the garden: chillies
Recipe source: adapted from a recipe by Kylie Kwong
Makes: about 250ml
What to do:
- Place vinegar and sugar in the small saucepan and bring to the boil, stirring to dissolve the sugar.
- Reduce heat and simmer, uncovered, for about 10 minutes until liquid is reduced by almost half and slightly syrupy.
- Remove from heat and allow to cool.
- Meanwhile, slice down the length of the chilli and carefully scrape out the seeds and white membrane and discard. Chop the chilli into super-thin slices and add to the syrup with the fish sauce.
- Stir well, then divide among little sauce bowls and serve.
- Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin.
Notes: Why do you need to wash your hands if handling chill? What is capsaicin? What other sauces could you make at home? What does fish sauce smell like?