Photo: Marina Oliphant
- 10 red chillis, roughly chopped and deseeded, if desired
- 500ml rice wine vinegar
- 330g caster sugar
- 4 cloves garlic, roughly chopped
- 1 tbsp sea salt
Place all ingredients in a blender and pulse until garlic and chillies are in small pieces (but not smooth).
Place sauce in a saucepan over a medium heat, bring to the boil and cook for 5-10 minutes, stirring occasionally.
Reduce heat to low and cook for 20-30 minutes, or until sauce thickens. Pour into a sterilised glass bottle or jar and allow to cool before using.