Thai Sweet Chili Dipping 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.

THAI SWEET CHILI DIPPING SAUCE

Steps:

• Combine all ingredients in a small saucepan and bring to a boil.
• Reduce heat to very low, cover and simmer for 45 minutes to 1 hour, or until sauce is thickened.
• Taste and adjust seasonings as necessary.
• Transfer to small dipping dishes.

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 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 CHILI DIPPING SAUCE

Steps:

• Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
• Puree until smooth.
• Pour into bowls and serve.

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**.