A sweet and spicy staple, mostly used for dipping. Try using it as a marinade or a salad dressing! I recently enjoyed it as a way to perk up some leftover curry!
Sweet Chili Sauce: Makes 1 – 1 1/2 cups
- 5 fresno chilies, seeded
- 8-10 garlic cloves, peeled and smashed
- 1 tbsp cornstarch + 1 tbsp water or vinegar
- 1/2 cup vinegar (white vinegar is traditional, but I sometimes like to use unseasoned rice vinegar or apple cider vinegar)
- 1 bay leaf
- 3/4 – 1 cup sugar
- salt & pepper to taste
Place your seeded peppers, garlic cloves, bay leaf, vinegar, and sugar to a small saucepan, and place over a medium low heat.
Gently simmer for 10-15 minutes, or until your peppers and garlic are tender, but not mush.
Remove your bay leaf, add your sauce and cornstarch to a blender or a food processor and blend until the vegetables are minced. Adjust seasonings to taste and enjoy!
No blender? No problem! Simply mince all of your peppers and garlic before simmering for 10-15 minutes, and whisk in your cornstarch slurry at the end.
This one is real quick, but it’s so good for adding a pop of flavor to lots of different dishes!
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