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Hot and sour chilli sauce
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Versatile chili sauce: perfect for dipping, drizzling over veggies or protein, or enhancing salads and sauces.
Ingredients:
  • 560ml (2 1/4 cups) water
  • 500ml (2 cups) rice vinegar
  • 315g (1 1/2 cups) caster sugar
  • 120g long fresh red chillies, coarsely chopped
  • 100g long fresh yellow chillies, coarsely chopped
  • 3 fresh red birdseye chillies, coarsely chopped
  • 4 large garlic cloves, crushed
  • 3cm-piece galangal, peeled, thinly sliced
Instructions:
  • In a large heavy-based saucepan, gently blend water, vinegar, and sugar over low heat until the sugar dissolves, about 3 minutes. Increase heat to medium-high and bring to a boil, then let it boil uncovered for 5 minutes. Remove from heat and allow to cool for 5 minutes.
  • Combine chillies, garlic, and galangal in a food processor and pulse until coarsely chopped. Then add the vinegar mixture and process until fully combined.
  • Transfer to a clean, large heavy-based saucepan and stir over low heat until hot, about 5 minutes. Increase heat to medium-high and bring to a boil. Cook, uncovered, for 30 minutes until the sauce slightly thickens. Remove from heat and let cool for 30 minutes. Transfer to an airtight container and use as needed.

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