SICHUAN CHILLI SAUCE

(Makes about 1 1/2 cups)

2 TABLESPOONS PEANUT OIL

4 CLOVES GARLIC

3CM PIECE OF GINGER

1 SMALL WHITE ONION

6 FRESH LONG RED (LA-JIAO OR CAYENNE) CHILLIES

70 MLS CHINESE RED VINEGAR

1 TABLESPOON OF SUGAR

2 TABLESPOONS OF TOMATO SAUCE

2 TABLESPOONS OF SHAOXING RICE WINE

2 TEASPOONS OF SEA SALT

50-100 MLS OF WATER

Peel and finely chop the garlic, ginger and onion. Remove the stems and seeds from the chillies and chop coarsely. Heat the oil over medium/high heat in a wide shallow pan. Add garlic and ginger and cook about 30 seconds. Add the onions and cook another minute, stirring frequently. Added the chopped chillies and the vinegar. Simmer for about 10 minutes. Add the remaining ingredients and simmer another 5 minutes. Cool, then blend, adding sufficient water to achieve a smooth rich pouring sauce.

Keeps for several months in the fridge. Another great condiment to have on hand - for yum cha, steamed or poached chicken etc. Really fresh vibrant flavours with the ginger, red vinegar and sugar adding substance to the heat from the chillies

SICHUAN CHILLI SAUCE