Strong chilli sauce

Strong chilli sauce

30 red cili padi
5 red finger chillies
1 pc ginger, about 5 cm/2 inches in length, peeled and sliced
5 cloves garlic, peeled
3-4 tbsp clear vinegar (distilled is best)
2 tbsp water
1 tbsp sugar (reduce or increase quantity to suit your preference)
1 tsp salt
juice of 1 lime

Blend everything together except lime juice (don't bother to de-seed the chillies). Add a little oil in a pot and heat. Pour chilli mixture into pot and heat until it starts to bubble, then turn down heat and simmer for about 5 minutes. Turn off heat, add lime juice and allow to cool.

Store in a jar with a plastic lid (the vinegar will corrode metal lids over time) in the fridge. If you have to use a metal lid, cover the mouth of the jar with cling film (glad wrap) so that the sauce does not come into contact with the lid. Serve with your favourite dishes, using a clean spoon each time.


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