Chilli dipping sauce

Chilli dipping sauce

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
8 garlic cloves, roughly chopped
12 red bird’s eye chillies, seeded and roughly chopped
345g caster sugar
250ml fish sauce
250ml rice vinegar
125ml lime juice

Method

  1. Combine the garlic and chilli in a small food processor and process until finely chopped.
  2. Combine the remaining ingredients in a saucepan and place over low heat, stirring until the sugar dissolves. Add the garlic and chilli mixture and simmer for 5 minutes.
  3. Pour the hot sauce into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • This delicious sauce is ideal with spring rolls and rice-paper rolls or as a dressing for salads.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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