This is delicious, fiery hot, sweet and sour at the same time with plenty of yin and yang. It is easy to make at home.

3 large ripe plum tomatoes, whizzed in a blender
10 dried red chillies, rehydrated in hot water, quick blast in the blender
A few spring onion tops, finely chopped
A few coriander stalks, finely chopped
A few celery tops, finely chopped
6 garlic cloves, smashed and finely chopped
1 heaped teaspoon grated fresh ginger
30ml sesame oil
2 tablespoons tomato ketchup
1 tablespoon red wine vinegar
1 teaspoon black pepper powder
1 teaspoon brown sugar
Fresh lime, squeeze
Pinch sea salt

In a wok heat the oil over high high and sautee the chilli flakes for 2 or 3 minutes.
Next add the ginger and garlic, sautee for one minute.
Add the tomato and ketchup, stir.
Add spring onion greens, coriander stalks and celery tops, stir and cook for one minute.
Add salt, pepper, sugar and vinegar, sautee until the sauce thickens and the sauce and oil starts to seperate.
Finish with a squeeze of lime.

Store the sauce in an airtight jar in fridge.

Use it as a dip, sauce or to perk up a casserole. It keeps well in an airtight jar in the fridge.

pestle and mortar