• Place the White vinegar, Caster sugar and Sea salt in a pan over medium heat. Stir until the sugar has dissolved.
• Add the Garlic and Red chilli.
• Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until slightly reduced.
• Carefully blend until smooth using a stick blender or food processor.
• Return to the pan and simmer for a further 10–15 minutes until the sauce thickens and lightly coats the back of a spoon.
• Allow to cool completely before transferring to sterilised bottles.

Chef Notes

• The sauce will continue to thicken as it cools.
• For a smoother finish, pass through a sieve after blending.
• Store in a sterilised bottle or jar in the fridge for up to 4 weeks.
• For extra heat, increase to 8–10 Red chilli.