Sweet Chilli Sauce

Sweet chili sauce is an excellent accompaniment to many oriental dishes, fish, prawns, or even just as a dip. In this recipe you can adjust the heat of the sauce by strategic use of the chili seeds. A really spicy sauce has all the seeds in it, as the seeds are where the majority of the heat in a chili lies, whereas a milder sauce will have few, if any, seeds. Also note that increasing the amount of sugar will make it sweeter, but will also lessen the spiciness of the chili.

3 garlic cloves, crushed
2 chili peppers
chili seeds of 1 chili pepper (optional)
200ml water
60ml white wine vinegar
10g ginger
2tsp salt
5tbsp sugar
1tbsp cornflour
2tbsp cold water


Step 1
Mix the cornflour and cold water into a paste, then set aside. Place all the other ingredients into a blender and purée them. Pour the contents of the blender into a saucepan and bring the mixture to a boil on a medium heat.  Reduce the heat to a simmer and cook for 2-3 minutes. Slowly whisk in the cornflour paste and simmer for another minute.

Step 2
Remove the mixture from the heat and allow to cool, then serve or pour into a container to store.



Another way to make this sauce is to create a syrup with sugar and water to serve as the thick suspension for the chili. Done in this way you would not need to create a cornflour paste.