Roughly chop a fresh Red Chilli, 4 cloves Garlic and a stick of fresh Ginger about 2cm long
Once chopped – bash them up further in a pestle and mortar (or whizz up in food processor, in which case don’t bother roughly chopping!)
Mix the squashed Chilli, Ginger and Garlic with 3 tbsp Sweet Chilli Sauce and 1 tbsp of Ketchup and 1 tbsp of Tomato Puree
Add a squirt of Lime Juice and some Salt and Pepper
Marinade your chicken, pork or veg for as long as you can (a day or so would be great – but half an hour would be better than nothing!). This works well with fish too – but I might oven bake white fish with this rather than BBQ it?
When ready to eat – take the Meat or Veg out of the fridge to bring up to temperature while you pre-heat the BBQ
BBQ the Chicken or Pork until properly cooked – and if you’re using Veg instead, until there is some chargrilling on the outside, and they’re cooked
Serve with a green salad with some Coriander and Chilli – or alternatively with some Jasmine Rice