Saturday, July 23, 2011
thai sweet chili sauce.
Ohohoho... Sweet-toothed gal is making chilli sauce. A sweet one, of course. I can't express in words how much I dig this, but if actions are any indication, I dipped my way through 3/4 of the jar. Dipped with what? Well, I'm keeping that a delicious secret... until tomorrow.
Thai Sweet Chili Sauce
makes a little over a cup
adapted from She Simmers
The original recipe uses 1 tablespoon of cornstarch which I felt made the sauce way too thick. It practically jellified when I refrigerated it. You could use what the original recipe indicated, or try my suggestion which is to use 2 teaspoons for a less vicious sauce.
2 garlic cloves, peeled
1 medium red chili, deseeded (I can't take the heat but you can leave the seeds in if you can!)
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 teaspoon salt
2 teaspoons cornstarch
2 tablespoons water
Puree all the ingredients in the blender, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer for a minute more. The cornstarch will help the sauce to thicken slightly thereby causing a nice suspension of the garlic-chili bits, otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.