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
how to make it:
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.
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