Sweet Chilli Sauce

Sweet Chilli Sauce

Core recipe

6 red chilles, leave seeds in to make it hotter
3 cloves garlic, peeled
2 tablespoons Thai fish sauce
6 fl oz rice vinegar or white wine vinegar
6 fl oz water
2 tabs artificial sweetener

Remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible).
Combine ground garlic/chilli mixture with fish sauce, rice vinegar, water and sweetener in a small saucepan, and whisk together.
Set heat on medium, and bring to a boil.
Reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes.
Adjust seasoning and add more sweetener if needed.
Allow to cool, and store in a sealed container in the refrigerator until used.

Another version:

Sweet Chilli Sauce

Points per whole recipe : 6

30g dried chilli flakes

110g caster sugar

120ml water

Mix the sugar and water in a small pan and bring to the boil.  Add the chilli flakes, reduce heat to a simmer and cook for 40 mins.  Set aside to cool and store in a jar.