Hello,
Sweet chili sauce is one my favourite dipping sauces for fried wontons, spring rolls and dim sum. The first time I saw it made was at a restaurant I worked at, I couldn’t believe how easy it was to make. I made it today and I asked if anybody wanted the recipe on my platforms and you said yes! Yes, you! so go and make some and let me know how it goes. You should use those long thin chilies that are not very hot and consider skipping the Thai chilies if you can’t handle the heat. To tone down the heat of peppers, consider removing the seeds and membranes, I have mine hot!
Sweet Chili Sauce
Sweet and spicy sauce perfect for spring rolls, dim sum and stir fries. There are several bottled versions of this sauce in the store but making it at home gives you control over added sugar, stabilizers and additives plus you probably already have all the ingredients and it takes all of 10 minutes to cook! Enjoy!
Ingredients
- 1 cup chopped mild chilies (about 10-12 )
- 2 Thai chilies or very hot pepper (red, finely chopped)
- 4 cloves garlic (minced)
- 1 thumb ginger (minced)
- ½ – ¾ cup raw cane sugar (100g-150g)
- ⅓ cup water
- ⅓ cup distilled vinegar
- 1½ teaspoons salt
- 1 tablespoon tapioca starch dissolved in 3 tablespoons of water (see note)
Instructions
- Add water and vinegar in a saucepan. Bring to a boil rapidly.
- Add sugar, chilies, garlic, ginger, and salt and simmer for about 5 minutes.
- Add the dissolved tapioca starch or corn starch. If using tapioca starch simmer and stir till the grains dissolve about a minute. Corn starch will thicken sauce almost immediately. Take off heat and cool completely.
Notes
½ tablespoon of cornstarch dissolved in 2 tablespoons of water can substitute tapioca starch, cornstarch thickens very quickly so be careful. Sauce will keep in the refrigerator for at least 2 weeks.
