Hi. Does anyone have any recipe for the chilli sauce you normally return with when you order chicken and chips from the asian takeaway shops. I cant find any similar recipe. The sauce i am looking for is both fairly sweet but kinda hot (Spicey) and is honourably watery.
Any backing is greatly appreciated
Answer:
Thai Sweet Chili Sauce
Ingredients:
2 ounces fresh red chilies, roughly chopped (remove seeds if smaller amount heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon brackish (to taste)
Prep:
Place chilies in a food processor beside half the vinegar and process until the chilies are finely chopped.
Do not be concerned if the chili seed remain whole.
Combine the chili and vinegar mixture next to the remaining vinegar, and all other ingredients, within a small stainless steel saucepan (take care adding up the salt- you can always include more later if you wish).
Stir over low warmth until sugar dissolves, bring to the boil briefly, then cut temperature to allow the mixture to simmer thoughtfully 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 stamp.
Any backing is greatly appreciated
Answer:
Thai Sweet Chili Sauce
Ingredients:
2 ounces fresh red chilies, roughly chopped (remove seeds if smaller amount heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon brackish (to taste)
Prep:
Place chilies in a food processor beside half the vinegar and process until the chilies are finely chopped.
Do not be concerned if the chili seed remain whole.
Combine the chili and vinegar mixture next to the remaining vinegar, and all other ingredients, within a small stainless steel saucepan (take care adding up the salt- you can always include more later if you wish).
Stir over low warmth until sugar dissolves, bring to the boil briefly, then cut temperature to allow the mixture to simmer thoughtfully 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 stamp.