Choose your chillies wisely when making this sauce – their heat determines whether your sauce will blow your top or add a gentle hum of heat.
500g green chillies (jalapenos are best but you can use any green chillies or a mixture)
2 peaches, stones removed
1 bunch coriander, carefully washed
1 brown onion, peeled and roughly chopped
250ml (1 cup) apple cider vinegar
2 tbsp fish sauce
1 tbsp caster sugar
1. Combine the ingredients in a blender and blend to a smooth consistency. Taste and adjust seasoning. Transfer to a non-reactive saucepan and bring to a simmer. Simmer for 5 minutes, until the sauce reaches the preferred consistency, then transfer to sterilised glass bottles while still hot. Turn the bottles upside down for 5 minutes to help seal the lids, then stand the right way up.
Adam's tip Keep your hot sauces in the fridge.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.