Sweet Chilli Sauce

4 to 6 long red chillies (or to taste, halved and deseeded if preferred)

120 g filtered water

60 g white or rice wine vinegar

60 g rapadura, raw or coconut sugar

¼ tsp turmeric powder

50 g pitted dried dates or natural sultanas

20 g fresh peeled ginger

1 tsp pink salt flakes

4 garlic cloves, peeled

1 tsp cornflour

1 tbsp fish sauce

Place all ingredients except cornflour and fish sauce into TM bowl and puree 20 sec/speed 8.

Scrape sides of bowl (beware of chilli fumes) and cook 12 min/90ºC/speed 1.

Add cornflour and cook 3 min/90ºC/speed 1.

Add fish sauce and mix 5 sec/speed 3.

Pour sauce into clean glass bottle and cool before sealing and storing in the fridge.

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