Fool proof food

Recipe for Sweet Chilli Dipping Sauce

Makes about 200ml

250g (10oz) red chillies, trimmed

3 garlic cloves, peeled and roughly chopped

100g (4oz) light brown sugar

2 tsp white wine vinegar

Combine everything in a small pan with 100 ml (3½ fl oz) water, bring to the boil and simmer over a moderate heat until soft, about 5 minutes.

Blitz in a blender and season with a scant teaspoon of salt.

Return to the pan; simmer for a further 10 minutes, taking care not to let it catch on the bottom.

Allow cool and refrigerate.

Many bought sweet chilli sauces deliver too much sweetness and not a lot of character in the chilli, two things which you maintain control over when you make this all-purpose sauce at home.

It will last indefinitely in the fridge and is, according to some, rather good on a bacon sandwich in place of ketchup.