LOCATION: Recipes >> Preserving >> Chili Sauce 02
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Chili Sauce 02
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Thai Sweet Chilli Sauce
10 large fresh red chillies, chopped
1 Tablespoon salt
4 Coriander roots
6 Cloves garlic, peeled
1 cup (250ml) coconut vinegar
1 cup (250ml) white sugar
Place the chillies, salt, coriander roots and garlic into a mortar
and pestle and grind to a coarse paste. This can be done in a food
processor, but don't over blend. The finished sauce should have
some texture. Place the paste into a small stainless steel saucepan
with the vinegar and sugar and bring to the boil. Stir until the
sugar has dissolved, reduce the heat and simmer for 10 minutes.
Cool, then keep refrigerated for up to two weeks.
Notes: If you want a milder sauce, remove some or all of the seeds.
Coconut vinegar can be found at any good Asian shop in your area.
If you are having trouble finding coconut vinegar you can use white
vinegar, but only use 3/4 cup (200ml) of vinegar and 1/4 cup (50ml)
water as white vinegar tends to be harshly acidic.
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