Sweet Chilli Sauce Recipes

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:

• 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:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

Steps:

• Coarsely chop half of the chillies and remove the seeds from the remaining chillies and coarsely chop. (Wash hands after chopping).
• Place the chillies, capsicums and salt into a food processor and pulse until finely chopped.
• Heat the sesame oil in a medium saucepan, add the chilli mixture and cook for 3 minutes, stirring often.
• Stir in sugar and vinegar then bring to the boil.
• Reduce the heat to medium and boil gently, uncovered, for about 15 minutes, stirring occasionally. Add garlic then boil gently for 8 minutes.
• Remove from the heat and stand for 2 minutes. Pour sauce into wide necked bottles and seal immediately.

Steps:

• Chop up the chilli and garlic.
• Stir the sugar into 250ml of cold water, and place on a high heat. Bring to the boil, add the chilli, garlic, and a dash of white wine vinegar before allowing to simmer for 10-15 minutes.

Steps:

• Place all ingredients in a large pot.
• Simmer for 40 minutes.
• Allow to cool.
• Puree.
• Store in sterilised jars.