Our Strawberry Sweet Chilli Sauce is deliciously fruity, but with a little bit of a kick. It makes for the perfect glaze on grilled meat or as a salad dressing.

Strawberry Sweet Chilli Sauce
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 4 Serrano Chillies, Minced
 4 Birds Eyes Chillies, Finely Chopped
 1 cup Sugar
 ½ cup Water
 ½ cup Rice Vinegar (White Vinegar)
 2 tbsp Finely Minced Garlic
 ½ tsp Sweet Paprika
 1 tsp Salt
 1 tbsp Thai Fish Sauce
 1 tbsp Fresh Lime or Lemon Juice
 1 cup Finely Chopped Strawberries
1

Remove stems from chillies and prepare - take the necessary precautions when handling chillies!

2

In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt.

3

Bring to a rolling boil over medium heat.

4

Stir to dissolve the sugar and salt and reduce the heat to low.

5

Simmer until the liquid reduces slightly and thickens to light syrup.

6

Add chopped strawberries.

7

Remove from the heat and stir in the fish sauce and lime or lemon juice.

8

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.

9

Cool down to room temperature before serving.

10

Transfer the cooled sauce to a tightly sealed jar, store at room temperature and use within 2 to 3 days.

Ingredients

 4 Serrano Chillies, Minced
 4 Birds Eyes Chillies, Finely Chopped
 1 cup Sugar
 ½ cup Water
 ½ cup Rice Vinegar (White Vinegar)
 2 tbsp Finely Minced Garlic
 ½ tsp Sweet Paprika
 1 tsp Salt
 1 tbsp Thai Fish Sauce
 1 tbsp Fresh Lime or Lemon Juice
 1 cup Finely Chopped Strawberries

Directions

1

Remove stems from chillies and prepare - take the necessary precautions when handling chillies!

2

In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt.

3

Bring to a rolling boil over medium heat.

4

Stir to dissolve the sugar and salt and reduce the heat to low.

5

Simmer until the liquid reduces slightly and thickens to light syrup.

6

Add chopped strawberries.

7

Remove from the heat and stir in the fish sauce and lime or lemon juice.

8

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.

9

Cool down to room temperature before serving.

10

Transfer the cooled sauce to a tightly sealed jar, store at room temperature and use within 2 to 3 days.

Strawberry Sweet Chilli Sauce

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