All you need is a heavy-bottomed saucepan, your collection of ingredients, and 15 minutes until this fantastic sauce is drizzled over everything in sight. Follow my simple step-by-step instructions below to become a master at making garlic chilli sauce!

Transfer to a clean jar. In our experience, the sauce stores well at the coldest part of the refrigerator (e.g., in the way back) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. If there’s any foul smell or the sound of gas escaping when you crack it open, discard it. But we’re betting it doesn’t last past the 2-week mark!

Bell peppers, on the other hand, are native to South America, where they have been cultivated for thousands of years. They come in a variety of colors, including green, red, yellow, and orange, and can be eaten raw or cooked.

Paprika is often used for seasoning meat and is a common ingredient in rubs, marinades, sauces and stews. So make sure you have some nearby the next time you fire up the barbeque. In the US, you’ll see paprika sprinkled over deviled eggs, eggs benedict and french fries to give a spicy kick, and it’s often scattered on top of creamy soups to add both colour and sweetness. It’s also sprinkled on top of hummus and used as a substitute to flour for thickening sauces. Add paprika in pasta sauce, or any tomato-based dish to add a burst of flavour and gorgeous colour. The next time you cook mac and cheese – try adding smoked paprika – it takes it to a whole different level.