Ingredients
-
3
-
2
-
1/2
-
3/4
-
1/4
-
1/2
-
1
-
2
-
-
-
-
-
-
-
Directions
Thai Sweet Chili Sauce,Similiar to Mae Ploy. Additions may be added…ginger, cilantro, etc. Use for dipping chicken fingers, spring rolls, wantons, Crab Ragoon, grilled chicken, fried calamari…and the list goes on. (Note: Traditionally, Thai Sweet Chili sauce is not thickened with starch, but rather cooked into a syrupy consistancy. There’s some benefit to thickening with starch and using less sugar.),Hi, Can i ask why the strength of the sauce goes after time? Is there a way to stop this? Thanke,This is the perfect dipping sauce. Thickens up nicely/coats a spoon. Made this to go with Bang Bang Cauliflower Mac & Cheese found elsewhere.
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Steps
|
1
Done
|
Keeping the Seeds Makes For a Hotter End Product, Removing Less So. Keep in Mind It Will Be Hotter the First Day and Dissipates Over Time. Resist the Urge to Taste and Redip Your Spoon. Enzymes in Saliva Breaks Down Starches and Will Eventually Make It Watery -- That Is in My Humble Opinion. |
|
2
Done
|
in a Food Processor Blend Together the Garlic, Red Peppers, Sugar, Water, Vinegar and Salt Into a Puree; Transfer to a Sauce Pan. |
|
3
Done
|
Bring Mixture to a Boil and Simmer Until the Mixture Begins to Thicken and Garlic and Peppers Bits Slightly Soften, About 3 Minutes. |
|
4
Done
|
Combine Cornstarch and Water to Make a Slurry. Whisk Into the Sugar/Pepper Mixture. Bring to a Boil and Cook For 1 Minute. Cool Completely Before Storing in Refrigerator. |
