This is the basic recipe hitting the sweet, spicy, garlic and sour notes – we also have a more complex – asian-style recipe with ginger and fish sauce, if you prefer.
Sweet Chili Sauce
Course: Asian, Sauces, Thai, VietnameseCuisine: Asian, Thai, VietnameseDifficulty: EasyServings
1
bottlePrep time
5
minutesCooking time
15
minutesCalories (100g)
180
kcalTotal time
20
minutesSweet Chili sauce – hits all of the right notes, some garlic, some sweetness, some sour, some chilli – what is not to like? The sauce works as a dip for spring rolls, or just smeared on a cracker with cream cheese – not to mention on Tex-Mex burgers!
Ingredients
2 cups vinegar
1 cup sugar
1/2 cup water
10g gelatin powder
2 tablespoons of dried crushed chili flakes
2 tablespoons of dried garlic powder
1 teaspoon cayenne pepper
1 teaspoon cornstarch
2 teaspoons of paprika powder for coloring
Directions
- In a microwavable bowl, add all of the ingredients. Stir well to allow the gelatin to bloom and the cornstarch to dissolve.
- Place the bowl in a microwave and microwave on high for 2 minutes. Take out carefully, stir, put the bowl back in. Repeat until all the sugar is dissolved.
- Taste and adjust the sugar / vinegar and the garlic / chili.
- Allow to cool to tepid, stirring occasionally and transfer to a squeeze-bottle and store in the fridge. The sauce should thicken when cooled but the pour-able. If it is too thin, add a bit more gelatin, reheat in the microwave 2 times with stirring and cool again. If it it too thick, add a with of water.
