On TV Tonight

  • 20:00 - Hairy Bikers' Bakeation - Germany
  • 21:00 - Nigel Slater's Simple Cooking - Born and Bred
  • 21:30 - Heston Blumenthal: In Search Of Perfection - Chilli con Carne

This recipe is classed as easy

Rating 3.22 / 5 (27 votes)

Prep time:
10 min
Cook time:
50 min
Serves:
4

A vibrantly coloured, smooth, fiery sauce from Mitch Tonks. Try it spooned over grilled sausages, chicken breasts or pork chops

Method

1. Put the chillies, whole tomatoes, including the skin and seeds, ginger, fish sauce and garlic into a blender or food processor and blend to a purée.

2. Put the vinegar and sugar into a medium saucepan, add the purée from the blender and slowly bring to the boil, stirring frequently and removing any scum that may come to the surface.

3. Cook for 30 40 minutes, stirring frequently until a 'jam' consistency is reached.

4. Taste the jam and add more sugar to sweeten or more vinegar if it is too sweet. Keep tasting until you get the balance right. Just before serving add the chopped coriander and the lime juice.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment

 

Halve the fish sauce, leave out the corriander and lime. place into small steralised jars. Keep for 1 month before using. Last up to a year.

BARON LORD BARON LORD  Posted 26 Sep 2011 10:18 PM