Step 1

The long, red chillies are generally mild, but they may vary, so as a precautionary measure, when chopping them you may choose to wear disposable gloves.

Step 2

Remove the stem end of the chillies and then slice them in half lengthways. Chop them finely by hand or use a small food processor but do not reduce them to a paste.

Step 3

In a small saucepan, place the sugar, 1 cup water, rice wine vinegar, finely chopped garlic and chillies. Over medium heat, bring the mixture to a boil, stirring to dissolve the sugar, then simmer rapidly on medium to high heat for 12 minutes.

Step 4

Mix the cornflour with the cold water. Lower the heat and re-stir the cornflour and water mixture as the cornflour tends to settle if prepared a little in advance.

Step 5

Add the cornflour and water to the chillies, stir well and simmer for 3 minutes.

Step 6

Allow the mixture to cool for a few minutes before bottling. This helps to evenly distribute the chillies through the mixture.

Step 7

Decant into a sterilised jar or bottle. – See Note 5.When cool, store in the refrigerator for up to three months. When using, remove a portion of sauce from the jar and allow it to come to room temperature. Stir well before serving.