sweet chili sauce

[ken c]

can any one tell me how to make a sweet chili sauce ???? but not too hot

[woofgang]

sharwwods is pretty good and no making required. If you like something hotter, try linghams, stocked by tesco. Stir either into mayonnaise for a sauce that cries out to be slathered on a fried egg sarnie

[darth vader]

i think ken wants the DIY version. Basically it is a sweet and sour sauce with chilli. you can google for S+S sauces, and simply add chopped/minced green/red chilli to the recipe, but my basic recipe is tom puree, sugar, rice wine vinegar (or standard vinegar), bit of ginger, tablespoon of soy. The quantities of tomatoes, sugar and vinegar are not given as it's down to how sweet or how sour you want but start with a couple talespoons of each (plus 2-3 tablespoons water) - just keep adding bits of each until you're happy, the tom puree will help get the right consistency. To make the sweet chilli add chopped or minced fresh green/red chilli - again to your own preference.

[Rabelais]

Hmmm, if you mean sweet chilli dipping sauce as you get in Thai restaurants that are relatively clear sauces these are nothing like sweet and sour sauce. These basically consist of Sugar, Red Chilli, Water, Vinegar, Garlic, Salt and an emulsifier and nothing else.

[darth vader]

there are both versions rabelais (i have bought the red oozy stuff from a chinese supermarket) - in fact near-as-damn-it your recipe is mine bar the tomato

[Janetex]

Ooh, ginger - good idea, and the teensiest bit of honey. I always use the dried chilli flakes tho.

[darth vader]

btw i forgot to state that, like making S+S sauce, you heat all the ingredients up in a pan a) to dissolve the sugar b) to bring out the heat of the chillies. once it's nicely boiling, simmer a wee while, then allow to cool and chill in the fridge ready for use (put into a sterilised jam jar for a ready supply!). If not using tom puree, use cornflour (mixed in cold water first) to thicken.

[madgeezer]

Rabelais is correct but don't thicken with cornflour as Darthvader says. Thicken with a gelatine leaf so it will cool down into a clear sauce

[fennster]

Your basic sweet chilli sauce is easy. Chop up loads of red chillies (If you want a mild sauce deseed and devein the chillies, the vein being the piffy bit inside holding the seeds and the hottest bit of the chilli.) Place in a large pan of water with a large quantity of caster sugar and reduce until the right consistency. the sugar will form a syrup, bear in mind it will thicken as it cools.