Sweet chilli sauce

Prep time: 5 minutes
Cooking time: 10 minutes




  • 200ml water

  • 1 tbsp white wine vinegar

  • 100g caster sugar

  • 2 red chillies, top removed and cut in half (keep the seeds intact)

  • pinch of sea salt



Place all of the ingredients into a heavy based saucepan, and bring to the boil over a high heat, stirring occasionally.  Cook for 5-10 minutes until the liquid has reduced by a third.

Remove from the heat and allow to cool.  Either transfer to a blender our use a stick blender and blitz until the chilli has been chopped into small pieces.  Transfer to a jar and store in a fridge until required.  This will keep for 3-4 weeks.

Vegan friendly