The "heat" for this sauce can be controlled by the amount of chilli you use, and if you decide to include the seeds. I suggest you use 4 chillies the first time you make it, and if you find you like it hotter, use 6 next time. Personally, I always include the seeds … very tasty!
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- 4-6 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
- 1/4 tsp turmeric powder
- 50 g pitted dried dates or natural sultanas
- 20 g fresh peeled ginger
- 1 tsp Pink Salt Flakes pink salt flakes BUY
- 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.
This sauce can create strong vapours while cooking, so it is recommended the cooking area be well ventilated by opening a window or turning on an extraction fan.