Adam Liaw's quick green jalapeno, peach and coriander hot sauce
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.
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. 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 Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
