Tuesday, 20 August 2013

S is for Sweet Chilli Sauce

In posting my satay sauce recipe, I use the one picture I had. This included a splattered jug of sweet chilli sauce.  I realized it made sense to post the recipe for that too as the bought version is nothing like home-made.

Sweet chilli sauce (left), satay sauce (middle) and simple Greek yoghurt (right) to accompany a BBQ
  • ½ red bell pepper, deseeded and the flesh cubed
  • 2 large clove garlic, crushed
  • 7 tblspns rice vinegar
  • 3½ tblspns sugar
  • 4 tblspns water
  • 2 dried chillies (deseeded for a milder version)
  • 1¼ teaspns cornflour mixed with 1½ teaspns water

  1. Put the pepper flesh, garlic, vinegar, sugar, water, and chillies in a food processor and whizz until smooth
  2. Decant the contents into a small saucepan and cook over a low heat for 10 mins
  3. Skim the surface until you've removed the red foam
  4. Whisk in the cornflour mix and then cook for another couple of mins
  5. Allow to cool before serving
As per the satay, this recipe can be multiplied easily to make a bigger batch and then freeze meal-sized portions until you need them.

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