Wagmam chilli dipping sauce

Submitted - Ben
Views - 220
Serves - Makes about 200ml


250g red chillies, trimmed
3 garlic cloves, peeled and roughly chopped.
100g light brown sugar
2 tsp white wine vinegar
100ml water


Combine everything in small pan with the water, bring to the boil and simmer over a moderate heat until soft, about 5 minutes. Blitz in a blender and season with a scant teaspoon of salt. Return to the pan, simmer for a further 10 minutes, taking care not to let it catch on the bottom. Allow to cool and refrigerate.


Many bought sweet chilli sauces deliver too much sweetness and not a lot of character in the chilli, two things which you maintain control over when you make this all-purpose sauce at home. It will last indefinitely in the fridge and is, according to some, rather good on a bacon sandwich in place of ketchup.