Sweet Chili Sauce (Printable Version)
Zippy, sweet, and spicy dip that wakes up grilled and fried stuff with every bite.
# What You'll Need:
→ Vegetables
01 -
6 cloves garlic, roughly chopped
02 -
1 small yellow onion, chopped
03 -
1 to 2 bird's eye chilies, chopped up, or a pinch of chili flakes if you want
04 -
1 big red bell pepper, seeds out, chopped in pieces
→ Liquids
05 -
1/2 cup plain white vinegar
06 -
2 cups water
→ Seasonings
07 -
1 cup white sugar
08 -
1 tablespoon salt
→ Thickener
09 -
2 tablespoons cornstarch or potato starch
10 -
2 tablespoons water
# Step-by-Step Guide:
01 -
Chop the garlic, onion, chilies, and bell pepper. Take seeds out of the pepper and remove stems from chilies before chopping.
02 -
Toss the water, chopped bell pepper, onion, chilies, and garlic into a blender or food processor. Give it a few pulses. You still want little bits, not a runny puree.
03 -
Scrape that chunky mix into a saucepan. Sprinkle in the salt and sugar, pour in the vinegar. Stir it all up, set it over medium heat, and let it cook until you can't see any sugar grains left.
04 -
Mix the cornstarch or potato starch with 2 tablespoons water. Slowly add it into your bubbling sauce, keep stirring the whole time. Let it gently cook until it thickens up just a bit.
05 -
Turn the heat off and let the sauce cool down entirely. It'll get even thicker as it sits. Pour it into a clean jar, screw on the lid, and pop it in the fridge. Stays good for about a month.
06 -
Use as a dipping sauce with fried stuff, grilled meats, or roasted veggies. Or just slap it on as a tasty topping whenever you want.
# Additional Notes:
01 -
Don’t blend the veggies too long, or you’ll lose those pretty pieces that spread the flavor around.
02 -
Dial back on the chilies or just use bell pepper if you want it less spicy.