Easy Sweet Chili Sauce Recipes

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Steps:

• Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
• Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.

Steps:

• 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.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• 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.

Steps:

• In a pot over medium-high heat mix the 1/4 cup water, rice vinegar and sugar; when mixture starts to boil, add the garlic and crushed red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes (this will make sure all the flavors get infused).
• Add the Sriracha and ginger if using.
• In a small bowl, mix the cornstarch and tablespoon of water until the cornstarch is dissolved.
• Bring the sauce to a low boil again and add the salt and cornstarch/water mixture.
• The sauce will begin to thicken up immediately. Cook, while stirring constantly, until the mixture reaches desired thickness, about 3-5 minutes.
• Let the sauce cool and then use as a dipping sauce or store in refrigerator till ready to use. **Storing does cause it to loss heat so recommend eating the same day if you like the heat**.

Steps:

• Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
• Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
• Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.