Sweet Chili Sauce

IngredientsMakes 600ml

500g Sugar
3 cloves garlic, peeled
1 thumb ginger, peeled
8 large red chillies
3 tbsp fish sauce (nam pla)
1 x 400g can chopped tomatoes
Dried chilli flakes, to taste

Place the sugar and 600ml water in a pan. Dissolve over a low heat. Do not allow the syrup to boil until all the sugar is dissolved. Simmer for 5 minutes.

Roughly chop the garlic and ginger. Cut off and discard the green part of the chillies, then chop thinly, seeds and all. Pour the syrup into a pan with the fish sauce and tomatoes. Add the ginger, garlic and chilli, then bring to the boil. Simmer on a medium heat for about 30 minutes to reduce the volume by half.

The sauce will thicken to cat the back of a spoon. If you want more kick, add some dried chilli flakes. If you want a smooth sauce, blend it. Pour into sterilised jars and leave to cool.