My Not-too-sweet Chilli Sauce

INGREDIENTS

Makes approximately 250 ml (1 cup)

50 g (13/4 oz) long red chillies, stems removed, roughly chopped

1 garlic clove

1 lemongrass stem, tough outer stems discarded, finely chopped

110 g (3 3⁄4 oz/ 1/2 cup) rice syrup, grated palm sugar (jaggery) or raw sugar 

125 ml (4 oz/ 1/2 cup) rice wine vinegar

1–1 1/2 tablespoons fish sauce, to taste

METHOD

Chop the chillies, garlic and lemongrass in a food processor until very finely chopped, then transfer to a saucepan with the rice syrup, vinegar and 2 tablespoons water. Place over low heat and cook for 30 minutes, stirring occasionally until the sauce has thickened slightly and the chillies and lemongrass have softened. Add the fish sauce for the last minute of cooking.

Pour the hot sauce into warm sterilised jars with airtight lids and seal. Turn the jars upside down on a heatproof surface and leave to cool.

Store the sauce in a cool, dark place for up to 6 months. Once opened, keep refrigerated for up to 1 month.