Add <quantity>40<unit>ml</unit></quantity> of water to a small saucepan

Add <quantity>160<unit>g</unit></quantity> of sugar

Place over medium heat until the syrup turns into an amber caramel

Turn off the heat and add <quantity>250<unit>ml</unit></quantity> of sherry vinegar. Return the saucepan to a low heat and gently stir until the caramel dissolves into the vinegar

Add <quantity>1<unit>pinch</unit></quantity> of salt and stir

Turn off the heat and allow it to cool before refrigerating. The sherry vinegar gastrique is ready

Add <quantity>1<unit>cup</unit></quantity> of golden raisins to a small saucepan

Cover the raisins with <quantity>1<unit>cup</unit></quantity> of white wine. Bring it to a simmer over low heat

Turn off the heat and allow the raisins to steep and soften for 10m

Deseed <quantity>2</quantity> large red chilies

Dice the chilies into small pieces. Transfer them to a large bowl

Drain and finely chop the raisins. Add them to the bowl

Add <quantity>½<unit>cup</unit></quantity> of drained baby capers

Add <quantity>¾<unit>cup</unit></quantity> of the sherry gastrique

Mix to combine

Add <quantity>1<unit>cup</unit></quantity> of olive oil and stir. The raisins & capers dressing is ready