John Myers
Sweet Chili Sauce
The perfect sweet chili sauce recipe with a picture and simple step-by-step instructions.
- 3 Piece Chili peppers red, great
- 260 ml Water
- 175 g Sugar
- 100 ml White wine vinegar
- 1 tsp Salt
- 5 Piece Garlic cloves
- 12 g Food starch
- Wash the chilli peppers, remove the stalk, chop coarsely. Dispose of any cores that fall out by yourself, leaving the rest in. Skin the garlic cloves, chop them into small pieces. Put all ingredients – except the cornstarch – in a taller, narrow container and mix finely with a hand blender and chop up. It should be completely liquid but with tiny pieces of paprika, seeds and garlic.
- Put this sauce in a shallow saucepan and simmer gently for about 15 minutes at medium temperature. Then just stir in the starch mixed in a little water, bring to the boil 1 x briefly so that it binds, and then transfer everything into a bottle.
- This sauce is made super quick and is in no way inferior to the finished product. If you don’t want it to be quite so spicy, you can also scrape out the kernels left in the chillies – with the exception of a few.
- The number of people mentioned above relates to a quantity of approx. 400 ml of finished sauce. It depends on how long you let them simmer before they set. The amount here resulted after 15 minutes of cooking time.
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