700g long fresh red chillies, stems trimmed
60g Bird’s eye chillies, deseed
4 garlic cloves, peeled
750ml white wine vinegar
150 ml apple cider vinegar
700 g caster sugar
1 lemon, juiced
2 teaspoons fish sauce
1/2 tablespoon salt
2 cm ginger, peeled skin
Use disposable gloves to cut 300 g of the chillies into halves, and place in the bowl of a food processor. Halve and deseed the remaining chillies and bird’s eye. Coarsely chop them and ginger add into the food processor. Add garlic and 300 ml white wine vinegar. Process until finely chopped.
Place the chilli mixture, remaining vinegar, apple cider vinegar and caster sugar in a large saucepan over a low heat. Cook, stirring, for 5 minutes or until the sugar dissolves.
Increase heat to high and bring to the boil. Add lemon juice, salt, fish sauce. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilised airtight bottles and seal.
1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
freshly ground black pepper
Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.
This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.