A sticky, fiery condiment great in Asian cooking, with fish or pork
(8 votes)
Cook: 45 Mins
Serves: 100
Price: 2p per serving
Nutritional Information
Each 5g serving contains
Energy
46kj
11kcal
46kj
11kcal
1%
Fat
0.0g
0.0g
Low
0%
0%
Saturates
0.0g
0.0g
Low
0%
0%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.00g
0.00g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
920kj/220kcal
Typical energy values per 100g:
920kj/220kcal
Ingredients
2 Birds Eye chillies
2 red peppers, de-seeded
2 cloves garlic, crushed
250g sugar
125ml vinegar
Method
1
Blitz the chillies, red peppers and garlic in a food processor.
2
Put in a pan with the rest of the ingredients and 300ml water.
3
Simmer for 30-35 minutes or until reduced by half.
4
Transfer into sterilised bottles. To sterilise a bottle or jar, pre-heat the oven to 140C/120C Fan/Gas 1. Wash the container in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on its side for 30 minutes.
5
Once opened, keep in the fridge for up to 30 days.