Homemade Sweet Chilli Dipping Sauce
It’s that time of year when i start getting all inspired to jump into the kitchen and start cooking warming dishes for the cold days ahead, this dipping sauce is just great to bring in a little spice…
Yep, Winter is fast approaching and its is for me time to dig out a few ideas for warmth to be infused into our cooking. This recipe for Sweet Chillie Dipping sauce is bloody brilliant. I use this dipping sauce in, and with, everything, even things I shouldn’t use it with: fresh spring rolls, fried spring rolls, crispy wantons, crab rangoon, fried chicken, grilled chicken, steamed chicken, fried calamari, lumpia. I really love it with sweet potato fries and beer batter fish. OK enough of the waffle and on with the details.
How to Make Thai Sweet Chilli Sauce
|Prep time||Cook time||Total time|
|10 mins||10 mins||20 mins|
- 3 large garlic cloves, peeled
- 2 red Jalapeño or Serrano peppers, deseeded
- ¼ cup white distilled vinegar
- ½ cup sugar
- ¾ cup water
- ½ tablespoon salt
- 1 tablespoon cornstarch or potato starch
- 2 tablespoons water
- In the blender, purée together all the ingredients, except for the last two.
- Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
- Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.
- Let cool completely before storing in a glass jar and refrigerate.