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Wednesday, February 22, 2017

Klunker's Thai sweet chili sauce

 Klunker's Thai sweet chili sauce

I am about a week overdue with this recipe.  I promised to make it last week, and then I moved and got caught up in all that.  So, I hope late is OK.
I am so thrilled how this sauce turned out.  It is spicy and sweet.  I can think of so many things to use this on too.  Baked fries and steamed veggies will be the first thing I use this on.  

***I feel I need to put a note here.  Yes, there is a lot of brown sugar in this recipe (less than the store bought stuff though).  Don't panic!  This isn't soup.  You are not eating this whole recipe in one sitting.  This is a condiment, and you will only use a little bit at a time.***


 It is so easy to make.  There are not a ton of ingredients, and you can make this in under 30 minutes, easy.

Ingredients:


3 Thai red chili's.  Mine were about 4 inches long without the stem
1 tablespoon sambal oelek (ground chili paste)
1/2 tsp. Kosher salt
4 cloves garlic, peeled
1 cup brown sugar (or date sugar, or whatever you use for sweetener, but brown works best)
1/2 cup apple cider vinegar
1 1/2 cups water
2 tablespoons starch (I used corn starch) you can use any other you want
4 tablespoons water (this will be mixed with your starch to make a slurry)
You will also need a blender, a small sauce pan, and a spoon to stir.

Cut the stems off your chili peppers.  Cut in half, and then each half cut lengthwise.  Put into your blender.  Add the garlic, sambal oelek, salt, and apple cider vinegar.


 Blend for about 10-12 seconds.  It will pretty much puree it, but there will be a few small chunks.  


 After blending, pour into your saucepan.  Pour your water (1 1/2 c) into the blender to get all the good stuff left behind.  Pour that into the pan too.  It will be a little frothy, but that will go away fast.



Add the brown sugar and stir in.


Turn the heat on medium, and let heat up for about 10 minutes.  Stir a couple of times while it is heating up.


After 10 minutes, the mixture should be hot, almost to a simmer.  
Stir your slurry together (starch and 4T water) and add to your sauce.  Make sure to stir well, until it is blended.  Now stir for the next 2 minutes.  This allows it to thicken a bit.  If you want it really thick, you can add another tablespoon of starch with 2 tablespoons water.  


Now remove from the heat, and set aside.  Let cool completely before transferring to your container.  I was able to get 3 1/2 half pint jars from this recipe.


Now, just store in the fridge.  It will last a long time in there.  
I hope you give this a try and if you make this, please let me know how it turned out.


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