Sweet chilli sauce is eaten as part of many East and South East Asian cuisines but is perhaps most strongly associated with Thai food. Traditionally combining red chilli peppers with garlic, vinear and sugar (or honey). The resulting sauce is sweet, hot and tangy, and makes a great dipping sauce for a wide range of foods such as spring rolls, sesame prawn toast, fried chicken and more.
This recipe is from Condiments by Caroline Dafgård Widnersson, published this year by Murdoch Books. To learn more about this cookbook, check out review of Condiments by Caroline Dafgard Widnersson.
You may also like this hoisin sauce recipe.
Sweet Chilli Sauce
Makes about 1 litre
- 500 G red Spanish (chilli) pepper, cored and seeded
- 3 garlic cloves
- 3½ dl (350 ml) white vinegar (12%)
- 3½ dl (350 ml) water
- 500 g (about 5½ dl / 550 ml) granulated sugar
Peel the garlic cloves and chop them coarsely with chilli.
Blend all ingredients into a sauce with a bit of structure—don’t make it too smooth.
Pour sauce into a thick-bottomed sauce pan and bring to boil. Lower heat and simmer for about 35-40 minutes until the sauce has thickened somewhat. Stir every now and then.
Pour into well-cleaned bottles with tight-fitting lids. The sauce keeps for a few
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Kavey Eats received a review copy of Condiments by Caroline Dafgård Widnersson from publishers Murdoch Books (RRP £12.99). Photography by Matilda Lindeblad.