Sweet chilli sauce

by Ed Halmagyi


  • 500g long red chillies
  • 4 garlic cloves
  • 2 lime leaves, chopped
  • ½ stick lemongrass, chopped
  • 400g white sugar
  • 120ml cider vinegar
  • 50ml fish sauce


1 Halve the long red chillies and remove half of the seeds. Combine in a blender with the garlic, lime leaves and lemongrass and puree until completely smooth.
2 Transfer to a saucepan and add the sugar, vinegar and fish sauce. Cook over a medium heat until the mixture thickens. Transfer to sterilised bottles and seal while hot. Store in a cool dark place, refrigerate after opening, and use within 2 weeks of opening.