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Sweet chilli dipping sauce
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You can tailor this brilliant sauce to your taste: add less sugar, ramp up the chilli or simmer till it’s sticky and jammy. It takes no time and keeps in the fridge for up to 5 days.
Makes: About 75ml
1 garlic clove, chopped
1 red chilli, chopped (deseeded, if liked)
50g caster sugar
3 tbsp white wine vinegar
1. Put all the ingredients in a pan with 100ml water. Bring to the boil and simmer for 3–5 minutes, until the chilli has softened and the sauce has reduced by half. Take off the heat, then pour into a small dish and leave to cool.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This nutritional information relates to a 15ml serving
This recipe was first published in August 2014.