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- Remove the stem end of the chillies and slice them in half lengthways. Chop them finely by hand or use a small food processor, but do not reduce them to a paste.
- In a small pot, place the sugar, 300ml water, rice wine vinegar, garlic and chillies (including the seeds). Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar, then simmer rapidly on medium-high heat for 15 minutes.
- Mix the cornflour with two tablespoons of cold water. Lower the heat and re-stir the cornflour and water mixture as the cornflour tends to settle if prepared in advance.
- Add the cornflour and water to the chillies, stir well and simmer for three minutes.
- Allow the mixture to cool for a few minutes before bottling; this helps to evenly distribute the chillies through the mixture.
- When cool, store in the refrigerator for up to three months.
Test Kitchen Tips: The long, red chillies are generally mild, but they may vary, so as a precautionary measure, when chopping them you may choose to wear disposable gloves. Wash your hands right after handling. When using, remove a portion of sauce from the jar and allow it to come to room temperature. Stir well before serving.
Per serving: 101kcals, 0g fat (0g saturated), 20.2g carbs, 19.2g sugars, 0.2g protein, 0.1g fibre, 0.352g sodium