How to make Thai Sweet chilli sauce
Thai chili sauce can make almost anything edible! I use this sauce to make a sauce for spare ribs or short ribs or chicken wings. You can also use the sauce to serve with wontons (crispy or steamed) and with spring rolls.
I don't remember when I was first introduced to this type of chilli sauce. But since then I have been very caught up with the Asian sense of balancing, hot, sweet, sour and salty. This sauce ticks the boxes of hot, sweet and salty. With the addition of lime or lemon juice it can also hit the sour note too. One way of using the sauce for dipping is by adding some soy sauce and lemon/lime juice... very yummy!
There are different types of chilli, the one that you want to use for this one is large and preferably red. Green ones will do in a pinch but they will make the final concoction look different. In my experience the smaller the chillies the hotter they are. For this recipe unless you are chilli heat fanatic I would stay away from the very small chilli padi. In my opinion if you made the sauce with these babies it would be inedible.
Once you get into the habit of making this sauce you will soon find it's a nice staple to have in the fridge. It can be added to many South East asian dishes. It differs immensely from other Asian Chilli sauces because of the sugar and this makes it easy to add to marinades, salad dressings and dipping sauces. Other Chilli sauces can tend to be sour and salty in comparison to this one. A good way of keeping the costs down with this sauce is by buying reduced price chillies. Let's face it you don't need the chillies in this recipes to look good as they will be blended at the end anyway!
Chillies are also very easy to grow in most environments. They can be grown straight from the seeds in the chillies themselves. Just keep back a few from the pot and sprinkle on well drained full sun soil in spring and summer and see what happens. In temperate climates they will die off in the winter but in more tropical mild places they may last all year!
The nice thing about this recipe is that unlike commercial preparations you can control the amount of sugar. This sauce is a mild sauce as it uses large but not hot chili's. If you want to increase the heat then add smaller padi chili. If you still find this recipe too hot then remove all the seeds at the beginning and the "ribs" or the creamy white tissue that the seeds are connected to. What every you do do... make this recipe it's great!
250g Chilli chopped roughly, seeds left in
120g of sugar
300ml of water
2 cloves of garlic
4 cm piece of ginger cut finely
1 tablespoon (scant) of salt
1 tablespoon of white vinegar
1. Place all ingredients into a pan and heat until simmering
2. Simmer until the chili is cooked and has a glassy look, the liquid will have thickened to a honey like consistency.
3. While hot blend in a blender or with a stab mixer
4, Place in sterilized jars. This will keep in the fridge for a month.
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