kitchen blender, saucepan and sterilized jar(s)

3 red chilies
3 garlic cloves
2cm/¾” ginger
150ml water
50ml rice vinegar
100g sugar
¼ tsp salt
2 tsp FREEE Tapioca Flour
2 tbsp water

1. De-seed the chili’s, peel the garlic and ginger and roughly chop them all.
2. Put the chili, garlic, ginger, water and rice vinegar in a blender and pulse until finely diced.
3. Pour the mixture into a saucepan, add the sugar and salt.
4. Heat the pan, stirring occasionally, until the sugar and salt have dissolved.
5. Increase the heat, boil gently for a minute then remove the pan from the heat.
6. Put the tapioca flour and water into a mixing bowl and stir into a paste.
7. Pour most of the warm liquid onto the paste and stir to combine.
8. Immediately tip everything back into the saucepan.
9. Return the pan to the heat and cook gently while stirring until the sauce is glossy.
10. Carefully pour the sweet chili sauce into a warm sterilised jar(s) and store until required.