Sunday, 12 September 2010
Condiments to the chef
Sweet chilli & fresh tomato sauce
500g fresh tomato
8 red chillis, deseeded
knob of fresh ginger, peeled
6 cloves garlic
50ml thai fish sauce ( optional)
300g caster sugar ( I used golden)
100ml red or white wine vinegar
Blend the tomato, garlic, chilli & ginger in a processor ( or finely handchop).
Place the puree with the sugar and vinegar in a pan, bring to the boil and then simmer for 40 mins or so.
Thats it !
Pour into kilner jar that snaps satisfyingly shut like an angry turtles mouth.
*I am obsessed with condiments. I currently have 21 jars of different condiments in my fridge. I am not exaggerating for comic effect. Sometimes, I talk to them. Kidding. A bit.