4 serrano chillies, minced
4 Thai (birds eye) chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice
- Remove stems from peppers and prepare as specified – (take the necessary precautions when handling hot peppers)
- In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt.
- Bring to a rolling boil over medium heat.
- Stir to dissolve the sugar and salt and reduce the heat to low.
- Simmer until the liquid reduces slightly and thickens to a light syrup.
- Remove from the heat and stir in the fish sauce and lime or lemon juice.
- If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer.
- Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cookery classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.