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Category: Side Dish
Thai Sweet Chili Sauce - TastyPlanner.com
Chef: Adamk
Thaui
Recipe Source: http://www.shesimmers.com/2...
Ingredients
3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, deseeded (I keep the seeds in, but your mileage may vary,
so adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the
heat is the strongest the day you make the sauce and starts to dissipate gradually. This
sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper.)
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch1
2 tablespoons water
Instructions
In the blender, purée together all the ingredients, except for the last two.
Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
Let cool completely before storing in a glass jar and refrigerate.
Note: If you want to make a large batch of this sauce (more than half a gallon) — and you certainly should since this sauce lasts a long time - the best thickener to use is pre-gelatinized or “pre-gel” starch which is both acid and heat-stable (corn or potato starch is not). It’s marketed under the brand name Clearjel®. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch.
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