Sweet Chilli Sauce Food

SWEET CHILLI SAUCE

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

SWEET CHILLI SAUCE

Steps:

• Place all ingredients in a large pot.
• Simmer for 40 minutes.
• Allow to cool.
• Puree.
• Store in sterilised jars.

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.

SWEET CHILLI SAUCE

Steps:

• Chop up the chilli and garlic.
• Stir the sugar into 250ml of cold water, and place on a high heat. Bring to the boil, add the chilli, garlic, and a dash of white wine vinegar before allowing to simmer for 10-15 minutes.

THAI SWEET CHILLI SAUCE

Steps:

• Remove stems from chillies (leaving seeds in is optional) and place chillies and peeled whole garlic in a mortar and grind into a paste (some pieces of the chillies can remain visible).
• Or alternately, you may place in a small spice mill set on pulse.
• Combine ground garlic/chilli mixture with fish sauce, rice vinegar, water and sugar in a small saucepan, and whisk together.
• Set heat on medium, and bring to a boil.
• Reduce heat to low, and cook, stirring, until mixture has thickened and lightly coats the back of a spoon, about 15-20 minutes.
• Allow to cool, and store in a sealed container in the refrigerator until used.

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.