Basic Thai Sweet Chili Sauce Food

THAI SWEET CHILI SAUCE

Steps:

• Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

DELICIOUS THAI SWEET CHILI SAUCE

Steps:

• Combine everything, except cilantro, in a small sauce pan and mix.
• Once blended, bring to a boil, reduce heat and simmer about 5 minutes.
• Remove from heat and stir in cliantro.

THAI SWEET CHILI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Add the vinegar, sugar, water, fish sauce, sherry, garlic, and pepper flakes to a saucepan or pot.
• Bring to a rolling boil.
• Reduce the heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off; rice vinegar is less strong than regular white vinegar.)
• While the mixture is boiling, dissolve the cornstarch into the cool water in a small bowl.
• Reduce the heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test.
• Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

BASIC THAI SWEET CHILI SAUCE

Steps:

• Heat sugar and vinegar in a saucepan until sugar dissolves.
• Boil the mixture until it starts to thicken.
• Remove from heat and stir in salt and chili.
• Allow to cool before serving.

THAI SWEET CHILI SAUCE - HOMEMADE

Steps:

• In a pot over medium-high heat mix the 1/4 cup water, rice vinegar and sugar; when mixture starts to boil, add the garlic and crushed red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes (this will make sure all the flavors get infused).
• Add the Sriracha and ginger if using.
• In a small bowl, mix the cornstarch and tablespoon of water until the cornstarch is dissolved.
• Bring the sauce to a low boil again and add the salt and cornstarch/water mixture.
• The sauce will begin to thicken up immediately. Cook, while stirring constantly, until the mixture reaches desired thickness, about 3-5 minutes.
• Let the sauce cool and then use as a dipping sauce or store in refrigerator till ready to use. **Storing does cause it to loss heat so recommend eating the same day if you like the heat**.

THAI SWEET CHILI SAUCE

Steps:

• Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
• Do not be concerned if the chili seeds remain whole.
• Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
• Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
• When cool, puree until almost smooth.
• Pour into a suitably sized sterilised bottle and seal.

THAI SWEET CHILI SAUCE

Steps:

• Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Let cool.
• Will keep in refrigerator for 3 days.

2BLEU'S SWEET THAI CHILI SAUCE (SUPER EASY)

Steps:

• To a small saucepan, add all ingredients and stir to combine. Heat and gently simmer over med-low heat, stirring occasionally, until reduced by half or when it is the consistency of a thick maple syrup, about 15-20 minutes. Be sure to keep an eye on it so it does not overcook or burn.
• Remove from heat, let cool slightly, then use an immulsion blender or a mini food processor to chop everything up 'fine'. (you can also do this halfway thru the cooking process, then again at the end of cooking). If using, add food coloring to show level of heat (dark red being very hot).
• Serve warm over fish, pork, chicken, vegetables, etc. Cover and refrigerate any extra. It will last 6 months or more in the fridge. This will get hotter the longer it is stored!
• CANNING: PLEASE follow your canning booklet for sterilization instructions. Using 4 oz jars (a little sauce goes a long way), hot pack in boiling water bath for 10 minutes. Stored, it should last up to 2 years.