Friday, 14 August 2015

First job of the day - Thai sweet chilli sauce

Now I don't know about anyone else but this sweet, sticky, spicy sauce goes down a storm in my house, even my 8 year old likes it! 

My plans for this started way back at the beginning of the year when I planted chilli seeds, they grew, they flowered, they fruited - hoorah!



Thai sweet chilli dipping sauce is delicious to dip your prawn crackers in, poured over spring rolls, or even a yummy salad - my hubby likes it over a king prawn salad, I like it slathered over a chicken and tomato salad - it turns what could be a boring salad into something to look forward to. 

So after a little research with my friend Google I've come up with my own version, which even if I say so my self is very tasty, here's what I did - i'd love any comments if you try this yourself. 


Sarah's dippy-chilli sauce
Ingredients 
6 cloves of garlic
4 chillies (heat level of your choice, I like them hot, but you can make it milder by removing the seeds)
1/2 cup white vinegar
1 1/4 cups sugar
1 1/2 cups water
1teaspoon salt
2" root ginger

2 tablespoons corn flour
4 tablespoons of water 

Method
Firstly add all ingredients apart from the last two to a food processor and process until everything is small enough for your sauce. 
Transfer the blitzed up sauce to a pan and bring to the boil. 
Keep stirring and simmer for 5 mins to soften all the ingredients. 
Mix together the last 2 ingredients - then add the water/cornflour mixture slowly whilst stirring, simmer for another 30secs. 
Remove from heat and pour in to sterilised jars - this makes enough for just over 500g jar. 

Enjoy! 

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