How to make Sweet Chili Sauce
Earlier today I started a topic on twitter bout things people just won't give up when they eat. Remembering one of my uncle's distress and shock at finding out we didn't eat nor keep any tomato sauce in our house got me thinking about the strange habits human beings get up to when it comes to their food.
Seasoning a plate of food before you even taste it must rank at the top of my list as one of the most annoying things ever. Beyonce has now made it uber cool to walk around with bottles of hot sauce in handbags and I know quite a few people who even carry Aromat in their cars and bags. When you ask why you'd spoil a perfectly made plate of food with huge dollops of a sugary sauce they look at you like you're the weird one for not understanding the awesomeness of preservative-rich commercial sauces all over your food.
Before I digress too much, like I always do, let me get to the point. This recipe is for a HOMEMADE sweet chilli sauce. It won't look nor even taste like that stuff they sell at the store so please don't send me messages like the ones I got for my mayonnaise recipe about "but Les, it doesn't taste the same"! Train your tastebuds into recognising authentic flavours again.
Sugar - 250g
White rice vinegar - 250ml
Garlic cloves, crushed and minced with a knife - 5
Fresh red jalapeno chillies, chopped fine - 5
Fresh ginger, peeled and cut into brunoise (or minced) - 20g
Put the sugar and vinegar in a pan and bring to the boil, keep stirring until the sugar crystals dissolve
Reduce the heat and allow the liquid to simmer for about 15mins and then add the rest of the ingredients.
Allow the sauce to simmer and thicken for another 5 minutes. If the sauce looks a bit too thick add a little water to loosen it up
Pour the sauce into jars and seal. The sauce will thicken as it cools down. If you find that it is too thick for you liking once cooled you can warm it up again in a pan, add extra vinegar to make less thick.