Pluse the chillies and garlic in a mini processor. Tip into a small pan with the sugar and rice wine or vinegar together with 100ml warm water.

Bring to the boil, then simmer for 20mins until thick and it has turned a pinky-red colour. Blend again in the mini processor if you want it smooth, or leave it as it is if you prefer a chunkier texture.

Store in a sterilised jar in the fridge.

HOW TO USE THE SAUCE

Mix 1tbsp of sweet chilli sauce with 1tbsp low fat mayo and serve as a dip with breaded chicken strips.

Stir 2tbsp through 100g cooked and peeled prawns with 1tbsp creme fraiche and some chopped coriander.

Make a quick stir-fry sauce by mixing 2tbsp sweet chill sauce and 1tbsp of soy sauce and the juice of 1 lime. great for tossing through no les and beansprouts.

Add 3-4tbsp sweet chilli sauce to shredded cooked chicken breast or cooked pork. mix we'll and serve on top of mixed salad leaves, diced cucumber and finely sliced spring onions for Asian. -style salad.