Richie Bardsley of Hanoi’s leading gourmet burger chain, Chops, concocts this fiery treat – a perfect sauce for summer BBQs… 
 

Chops fermented chili sauce with sweet mango and Son Tinh Apricot

As the founder of Hanoi’s gourmet burger chain Chops, Richie Bardsley clearly knows his condiments. This fermented chili sauce is no exception.
Making the most of Hanoi’s freshest summer ingredients, as well as a healthy dose of Son Tinh Apricot, this sauce makes the ideal partner for a sweltering summer barbecue, or as Richie advises, ‘kept in the fridge ready to bust out for just about anything!’
There’s an unrivalled joy when it comes to fermenting your own food and drink, with some serious health benefits too, but remember: always keep your utensils, hands and work area clean, sterilise your glass bottles, and wear gloves when cutting your chilies!
Ingredients:
  • 1kg red chillis
  • 20g salt
  • 2 cloves garlic, chopped
  • 2 red peppers, diced
  • 40ml veg oil
  • 1 ripe mango, diced
  • 100ml water
  • 40ml white vinegar
 

Prep:

Step 1: Roughly chop the chilis, then and add 2% table salt per weight of the chillis. For this large volume, it will be 1kg of chilli, with 20g salt. Cover the bowl with a cloth and leave out at room temperature for a day or two until fermented, then blend in a mixer.
Step 2: Sweat the peppers, garlic and oil in a medium-sized pot for 15 minutes on a low heat.
Step 3: Add mango, Son Tinh Apricot, water, vinegar and 400g of fermented chilli, then bring to the boil. Simmer for 5 minutes, adding a little extra water if it gets too thick.
Step 4: Blend and pass through a sieve.
Step 5: Pour the sauce into a sterilised glass bottle, and keep it refrigerated until needed.
Step 6: Serve over BBQ’d meats, burger treats and almost anything else!.
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