Saturday, 20 June 2015

How can you make Sweet Thai Chilli sauce?

In Uruguay it can be easy to get excited when you see an imported food item but it is also easy to forget that some items are actually easily made and taste better than the brought versions.  I used to buy the imported Sweet Thai Chilli Sauce from Devoto until I tasted this homemade version, now this is what we make at home:

Sweet Thai Chilli Sauce


3 garlic cloves, peeled
2 hot red peppers (jalapeno, serrano, thai, cayenne, etc.)
12 cup sugar
34 cup water
14 cup vinegar
12 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

1.      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.
2.      In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
3.      Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
4.      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.

You can double the recipe if you want to make more.

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