Chilli sauce

Chilli sauce

Sốt ớt

By
From
Real Vietnamese Cooking
Makes
750 ml
Photographer
Michael Fountoulakis

Ingredients

Quantity Ingredient
1kg long red chillies
500g tomatoes
165g sugar
3 garlic cloves, cut in half
2 teaspoons salt
2 teaspoons vinegar

Method

  1. Cut the chillies in half lengthways. Remove the seeds, then place the seeds in a small saucepan. Put the chilli halves in a separate saucepan.
  2. Remove the seeds from the tomatoes by cutting the tomatoes in half, then scooping out the seeds with a teaspoon. Add the tomato seeds to the same pan as the chilli seeds. Roughly chop the tomatoes and place them in the same pan as the chilli halves.
  3. Add the sugar, garlic and 250 ml water to the pan containing the tomato seeds and chilli seeds. Bring to the tail, then reduce the heat and simmer for 2 minutes. Remove from the heat.
  4. Strain the seed liquid into the pan containing the chillies and tomatoes, discarding the seeds. Stir in the salt, vinegar and 310 ml cold water and slowly bring to the tail. Now reduce the heat and simmer for 8-10 minutes, until the chillies are soft.
  5. Remove from the heat and purée the mixture in a food processor. Strain the sauce through a fine sieve, into an airtight container, discarding the skins.
  6. The sauce will keep in an airtight container in the refrigerator for up to 1 month.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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