Sweet Chili Sauce
10 servings
20 minutes
Sweet chili sauce is a vibrant representative of Pan-Asian cuisine, combining sweetness and pleasant spiciness. Its origin is closely linked to Thai and Chinese gastronomy, where the balance of flavors plays a key role. The rich aroma of garlic, a slight acidity from vinegar, and the caramel sweetness of sugar create a multifaceted flavor profile. This sauce pairs well with meat, fish, and vegetable dishes and can also serve as a zesty addition to snacks. The sauce has a thick consistency reminiscent of jelly, making it convenient for serving and storage. It enhances the dish's flavor by adding a characteristic Asian note. The sauce can be stored in the refrigerator for up to three weeks, and its rich taste makes it an indispensable element for culinary experiments.
1
Prepare all the ingredients.
2
Remove seeds and white veins from the sweet pepper.
- Bell pepper: 1 piece
3
Peel the garlic.
- Garlic: 5 clove
4
Place sweet and hot peppers (no need to remove seeds from hot peppers), garlic, and pour in 350 ml of water into the blender bowl.
- Bell pepper: 1 piece
- Chili pepper: 1 piece
- Garlic: 5 clove
- Water: 380 ml
5
Smash the contents to chop the vegetables into small pieces.
6
Pour the blender contents into a saucepan, add sugar, vinegar, and salt.
- Sugar: 170 g
- 9% table vinegar: 100 ml
- Salt: 1 teaspoon
7
Bring to a boil.
8
Mix the starch and the remaining water, then pour them into a saucepan.
- Starch: 2 tablespoons
- Water: 380 ml
9
Continue cooking over medium heat, constantly stirring the sauce with a whisk.
10
When the sauce reaches a jelly-like consistency, remove it from heat and let it cool.
11
Sauce can be stored in a tightly closed jar in the refrigerator for up to three weeks, served with favorite dishes.
