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