Sweet chili sauce recipe
Last Updated on
Total: 15 min Diners: –
Yes, I’m talking about that addictive sauce they serve in Asian restaurants to dip your gyozas in, that one that at first seems like an innocent sweet and sour sauce but as you taste it, it’s a rock and roll download. If we are already crazy about the fluorescent-colored commercial version they serve in most places, imagine what a party it is if we make it homemade. The best part? It’s done in a jiffy.
Ingredients
Pineapple juice, 150 ml Apple cider vinegar, 125 ml Brown sugar, 100 g Garlic, 2 cloves Fresh red chili peppers, 2 or 3 (depending on how hot or not you want it) Water, 75 ml Corn starch, 15 g
Step 1
Peel the garlic cloves and crush them with a garlic press. Set aside.
Step 2
With gloves on, wash the chili peppers well, open them lengthwise, remove the seeds and dry them well with kitchen paper. We chop them very finely into pieces of one millimeter -brunoise-. Set aside. We take off the gloves, discard them and wash our hands very well. We will be careful not to touch our face or much less our eyes before washing, because the spiciness of the chili peppers can play a trick on us.
Step 3
In a large enough saucepan put the pineapple juice, apple cider vinegar, sugar, pressed garlic and chopped chilli peppers. Dissolve the corn starch in the water and add it as well. Put on the heat, bring to the boil and let it reduce for 10 minutes, maintaining a light boil.
Step 4
Pour the sauce into a sterilized jar, close it, turn it upside down and let it cool completely before storing it in the refrigerator. Although it seems to be very liquid, this is normal, as it will thicken as it cools.
Notes
If we vacuum-pack the sauce it will last for months like any other homemade canned food. Once the jars are opened, the sauce will last between three and four weeks in the refrigerator.
