Thai Sweet And Spicy Dipping Sauce Food

SWEET AND SPICY SAUCE

Steps:

• Heat the water and vinegar in a small saucepan.
• Stir in the sugar until it completely dissolves.
• Add the Sriracha, garlic powder, red pepper flakes and ginger. Stir to mix well.
• Mix the corn starch with cold water and stir until it completely dissolves.
• Pour the corn starch mixture into the saucepan and stir until it thickens. About 30 seconds or so.
• Serve as a dipping sauce or over your favorite dishes for a little extra flavor.

THAI SWEET AND SPICY DIPPING SAUCE

Steps:

• In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
• Bring to a low boil over med-high heat, stirring occasionally.
• Lower the heat to medium and add in remaining sugar.
• Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
• Reduce the heat to low and add the salt.
• Simmer for about 5 minutes, stirring occasionally.
• Then stir in the chili-garlic sauce and remove from heat.
• Let sauce cool and serve at room temp.
• Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
• Makes 1 1/2 cups.

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.

SWEET & SPICY DIPPING SAUCE

Steps:

• Place all ingredients in small pan over medium heat.
• Bring to boil then reduce to simmer.
• Simmer until liquid has reduced by half.
• Strain liquid into serving bowl or shot glasses & return about 1/4 of the strained ingredients back to the bowl for garnish.