A homemade Sweet Chili Sauce Recipe
We have become so used to popping into a supermarket to buy sauces and spreads we forget how the genuine product tastes. This Sweet Chili Sauce is not that difficult to make and the ingredients are easily found.
I have made tomato sauce, mayonnaise and cocktail sauce with much success and the taste is so much better. It just takes time, so if you have it then test this recipe out. Enjoy!
Makes 1 1/2 cups
50 g long fresh red chilies, stems trimmed
50 g red capsicum
2 garlic cloves, crushed
2 teaspoons grated ginger
1 cup white vinegar
1 cup caster sugar
Roughly chop the chilies and capsicum and put into a blender with garlic and ginger.
Add half of the vinegar and process until finely chopped but make sure that the mixture has texture.
Put into a small saucepan with sugar and remaining vinegar.
Stir over a gentle heat until sugar dissolves then simmer, stirring occasionally, for about 15 minutes or until the sauce thickens.
Remember it thickens as it cools. Remove from the heat and pour into a sterilized airtight jar and seal.
Store in an airtight jar in the fridge, shake before use.
Make sure the less-hot long red chilies are used.
For a milder tasting sweet chili sauce, add more red capsicum.
Herald Sun, Tuesday, May 1, 2012 – Page 39. Recipe submitted by Kate Mc Ghie.