Sweet chilli sauce
Prep time: 5 minutes
Cooking time: 10 minutes
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.