Last weekend saw the magnificent Wooden Boat Festival in Hobart.  The theme in the food theatre centred around the use of beautiful Tasmanian fish and I was asked to give a presentation on sauces that might accompany species.

By far the most popular with the tastings was Strawberry Chilli sauce.  It is delicious served with medallions of crayfish or calamari, ro as it was on the day, bite sized pieces of battered trevalla.

At the request of many people who attended, here is the recipe, so easy to make, so delicious.  The sauce will keep for at least a year if stored in a cool, dry, dark place.

Strawberry Chilli Sauce

500g strawberries, hulled and roughly chopped

200g long red chillies, stalk end removed and chopped finely

1½ tablespoons grated fresh green ginger

8 cloves garlic, crushed

4½ cups white or cider vinegar

4½ cups white sugar

3 teaspoons salt

3 teaspoons cornflour mixed to a paste with 6 teaspoons extra vinegar

Place the strawberries, chillies, ginger, garlic, vinegar, sugar and salt in a saucepan and bring to the boil, stirring.  Boil over medium heart for 20 minutes, then stir in the cornflour paste to thicken slightly.

Pour into warm sterilised jars and seal immediately.

Makes approximately 1.25 litres