There are more kinds of chilli sauce. Some are sweet and gently pungent, others should come with a warning. Always go easy at first until you know the strength of the product. Remember too that even the same brand may vary according to seasonal variations. Some include garlic and ginger, some are based on vinegar with no oil, and others are cooked and preserved in oil. Different sauces suit different cuisines so try to use the appropriate variety.

Buying

Read labels carefully, buy small quantities and assess them.

Storage

As a general rule, chillies that are bright red and have the consistency of tomato sauce are not savagely hot, but there are always exceptions. Even after opening, chilli sauces will keep for months without refrigeration.

Using

Chilli sauces often resembles relishes or chutneys and usually sold in glass bottles. Sweet chilli sauce is often used as a dipping or basting sauce for grilled or deep fried foods and especially good with deep fried fish. Don't limit yourself to these uses however, also try...

• Use instead of barbeque sauce on a chicken doner kebab.
• As a marinade for chicken wings before barbecuing or grilling
• As a dip, poured over a mound of cream cheese
• As a dipping sauce for Indian curry puffs
• Thinned with a little boiling water and used as a glaze for roasted meats
• Or my favourite, as a dipping sauce for potato wedges with sour cream