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Adam Liaw's quick green jalapeno, peach and coriander hot sauce

Adam Liaw
Adam Liaw

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Adam Liaw's Christmas red and green hot sauces.
Adam Liaw's Christmas red and green hot sauces. William Meppem

Choose your chillies wisely when making this sauce – their heat determines whether your sauce will blow your top or add a gentle hum of heat.

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Ingredients

  • 500g green chillies (jalapenos are best but you can use any green chillies or a mixture)

  • 2 peaches, stones removed

  • 1 bunch coriander, carefully washed

  • 1 brown onion, peeled and roughly chopped

  • 250ml (1 cup) apple cider vinegar

  • 2 tbsp fish sauce

  • 1 tbsp caster sugar

Method

  1. 1. Combine the ingredients in a blender and blend to a smooth consistency. Taste and adjust seasoning. Transfer to a non-reactive saucepan and bring to a simmer. Simmer for 5 minutes, until the sauce reaches the preferred consistency, then transfer to sterilised glass bottles while still hot. Turn the bottles upside down for 5 minutes to help seal the lids, then stand the right way up.

    Adam's tip Keep your hot sauces in the fridge. 

    Also try: Adam Liaw's fermented red chilli-cherry hot sauce

    Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaws-quick-green-jalapeno-peach-and-coriander-hot-sauce-20211202-h2056s.html