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

Name: Adam Liaw's quick green jalapeno, peach and coriander hot sauce
Cook time: 30 min
Yield: 600ml
Cuisine: Contemporary
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

Adam Liaw

December 2, 2021

easyTime:< 30 minsMakes:600ml

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.