Sweet chilli pepper sauce
Sweet chilli pepper sauce is sweet, spicy, and sticky. It tastes so good you will want to put it on everything. This sweet chilli sauce is a Thai sweet chilli sauce and it is cheap, unbelievably easy and incredibly quick to make with ingredients you already have in your kitchen. Six minutes from the time it takes to measure out your ingredients is about the time it takes to have it on your table.
Sweet chilli sauce is a perfect balance of sweet and spicy. The sugar mellows the heat of the peppers while the vinegar balances the sweetness of the sugars such that when you eat it, it is not overly sweet or spicy just perfectly balanced.
I was so excited when I finally made my first jar of sweet chilli sauce about 2 years ago, I could control the heat and use the peppers I like and are readily available. Besides homemade with no additives usually beats store bought.
You can add a dash of fish sauce for an extra depth of flavour. Rice wine vinegar or even apple cider both work well but I use plain white vinegar.
Sweet chilli sauce can be used as a dipping sauce for spring rolls, french fries, puff puff, fried, roasted meat or fish, battered chicken. It can be added to stir-fries with meat, fish, shrimp, vegetables or, noodles, also as a marinade for roasting or grilling meat, shrimps and vegetable kebabs. Add to your burgers or toss battered chicken or seafood with sweet chilli pepper sauce.
To make Sweet Chilli pepper sauce
1 cup water 1/4 cup vinegar 1/2 cup sugar 4 cloves garlic (1 tablespoon crushed garlic) 1 teaspoon salt 2 pieces Shombo (fresh cayenne pepper) 4 scotch bonnet (ata rodo) 1 tablespoon cornflour
Wash and chop shombo and scotch bonnet, crush garlic cloves.
Mix cornflour with 2 tablespoons water, set aside.
In a small pot, put water, vinegar, sugar, garlic, salt, shombo and scotch bonnet.
Place over medium heat and bring to a boil then reduce heat to a simmer.
Simmer for 5 minutes, pepper will slightly soften and sugar dissolved into a syrup.
Stir cornflour mixture to recombine, add to the sauce stirring all the time.
Cook until thickened and everything is suspended about 1 minute.
Cool and store in an airtight container or use.
- Do not taste and redip your spoon (double dip), saliva enzymes will break down the sugar and make your sauce watery.
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