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Instead of chopping the chillies, grating the ginger and crushing the garlic in this recipe, place these 3 ingredients roughly chopped into a
food processor and process until finely chopped. In this case, you will need a 3cm piece of ginger, peeled. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Place all ingredients in a medium saucepan .
Bring to the boil, stirring, then cook over medium heat for 30 minutes. If needed, thicken with some or all of the cornflour paste and cook, stirring constantly, for 2 minutes more.
Allow to stand for 10 minutes, then pour into sterilised jars and seal immediately.
The sauce will keep for 12 months or more, stored in a cool, dry dark place.
Makes approx. 750ml
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