Friday, September 2, 2016

Sweet Thai Chili Sauce.........

Once in a while, you just need that sweet hot sauce for your favorite egg roll. This might be the one you are looking for. Your choice of peppers and whether or not you leave the seeds in will, make the difference in the amount of heat. Personally, I like the Jalapeño peppers
Sweet Thai Chili Sauce
3 garlic cloves minced 

2 hot red peppers (jalapeño, serrano, thai, cayenne, etc.)
1⁄2 cup sugar
3⁄4 cup water
1⁄4 cup vinegar
1⁄2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water 
Keep in mind it will be hotter the first day and dissipates over time. In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan. Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes. Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator. Yield: 1 cup approximately.
Till next time.........

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