If you’ve ever wanted to have a go at making your own preserves, this is a great recipe to start you off. It only takes 5 minutes, uses simple store cupboard ingredients and you can keep it in the fridge for ages to use in Chinese Noodle Pots, Egg fried Rice or Thai beef Salad. It also makes a great dip that you can pull out at the weekend, for a movie night, to serve with some prawn crackers or crispy potato wedges.
I’m using frozen chilli cubes for this recipe. You can use fresh chillies, it will just take a bit longer to make. Finely chop them and de-seed or leave seeded depending on how hot you want the sauce to be. You can find frozen chilli in the supermarket as well as garlic, ginger and herbs, and they are very useful to keep in the freezer for throwing into curries and chillies and casseroles.
What you need:
2 tbsp rapeseed oil
2 tbsp cornflour
150ml white wine vinegar
4 tsp chilli (4 frozen cubes or 2 red chillies finely chopped)
What to do:
Put the oil, water, chilli and sugar in a pan.
Bring to the boil, then turn down the heat and let it simmer for a few minutes to dissolve the sugar.
Mix the cornflour with a bit of water to make it pourable.
Stir it into the pan.
Simmer for a few more minutes until thickened enough to stick onto the back of a spoon.
Pour into a clean jar or bottle and keep in the fridge.
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram