SWEET CHILI SAUCE

This recipe is similar to the ones that you can buy in bottles at Asian grocers. I'm just tired of the expensive and watered down commercial version so I experimented a few from scratch. Have two versions of this recipe, one is milder and one is hotter. The hotter version needs more sugar; while the milder version don't need as much. You can adjust the sweetness and hotness of this sauce; but do be careful when adjusting water content (as this recipe is proportionally ratiod - ray-shi-eod = spelling looks wrong). This goes well with spring rolls, egg rolls and maybe shrimp? (haven't tried that yet)

Mild
1/ clove garlic, minced
2 tablespoons of vinegar
1 cup of cold water
1/2 cup white sugar
1and 1/2 teaspoons salt
4 teaspoons cornstarch
1 teaspoon fish sauce (optional)
1/4 teaspoons or less chili powder
some chili flakes or fresh chillies chopped

Hot
1/ clove garlic, minced
2 tablespoons of vinegar
1 cup of cold water
2/3 cups white sugar
1 teaspoon salt
4 teaspoons cornstarch
1 teaspoon fish sauce (optional)
2 teaspoons chili powder
some chili flakes or fresh chillies chopped

-Combine all ingredients together and let simmer/almost boil until it gets thick
-take off from heat when it's ALMOST done (you don't want it to get too thick; as it cools down, it gets thicker. If it's not thick enough after it cooled down you can always put it back on the stove).



This message was edited Aug 6, 2008 6:10 PM