Remove stems from chillies and prepare - take the necessary precautions when handling chillies!
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt.
Bring to a rolling boil over medium heat.
Stir to dissolve the sugar and salt and reduce the heat to low.
Simmer until the liquid reduces slightly and thickens to light syrup.
Add chopped strawberries.
Remove from the heat and stir in the fish sauce and lime or lemon juice.
If you want a thicker sauce still you can stir in a 1/2 teaspoon of cornflour mixed in with some water towards the end of the simmer.
Cool down to room temperature before serving.
Transfer the cooled sauce to a tightly sealed jar, store at room temperature and use within 2 to 3 days.
Ingredients
Directions
Remove stems from chillies and prepare - take the necessary precautions when handling chillies!
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt.
Bring to a rolling boil over medium heat.
Stir to dissolve the sugar and salt and reduce the heat to low.
Simmer until the liquid reduces slightly and thickens to light syrup.
Add chopped strawberries.
Remove from the heat and stir in the fish sauce and lime or lemon juice.
If you want a thicker sauce still you can stir in a 1/2 teaspoon of cornflour mixed in with some water towards the end of the simmer.
Cool down to room temperature before serving.
Transfer the cooled sauce to a tightly sealed jar, store at room temperature and use within 2 to 3 days.