The trouble I have with really spicy sauces is that I am a wimp, and they often overpower things a bit. Sweet chilli sauce is great on the basis that it not only gives a bit of warmth but the sweetness and sourness are great too. I am always trying to find a use for leftover chillies so they don’t go to waste and this seems like a pretty perfect way of doing it!
While trying to perfect the recipe, I experimented with the chillies, I wanted to keep the nice redish orange colour but also keep the relative transparency. To do this, I used half of the chillies in the paste
You want to use about twice the amount of liquid that your container can hold and reduce it to the about 50% to thicken. The other option you have is to thicken the sauce, this will save a fair bit of time but the flavour will not be quite as concentrated.
200ml caster sugar
200ml rice vinegar
2 cloves of garlic
A thumb of ginger
A teaspoon of cornflour in a teaspoon of water mixed to a paste (optional)
- Blend up about half of the chillies, garlic and ginger with most of the water and vinegar to make a smooth paste.
- Pour the paste into a pan along with the sugar and heat on a medium heat, stirring occasionally.
- Chop the remaining chillies to the desired size for the final texture. and add. There is no rush to add these as they will soften quickly in the sauce.
- Add the chillies to the sauce, it should have come to the boil and will require more stirring, maybe once every 90 seconds turn it down to simmering point.
- Once it has simmered for 10-15 minutes, add the cornflour paste and stir in. It should take 3 or 4 minutes to thicken and for the flour taste to cook out. Or, just let the sauce reduce to a consistency you want.
- Once it is a bit runnier than you want it to end up, take it off the heat and pour into your container of choice. It will thicken as it cools.