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Sweet Chile Sauce

Source of Recipe

From "Handmade Gifts from the Kitchen" by Alison Walker


Recipe Introduction

"Here's one for all lovers of Thai flavors. The enduring partnership of sweet and spicy is a winner and I like to use this fiery and delicious sauce as a marinade or as a dipping sauce for Thai fish cakes."

List of Ingredients

• 2¼ cups granulated sugar
• 2½ cups water
• 6 large red chile peppers
• 1 Tbsp crushed red pepper flakes
• Scant â…” cup rice vinegar
• 3 cloves garlic, crushed
• 1 Tbsp fish sauce
• 2 Tbsp cornstarch


Recipe

Put the sugar into a large pan with the water and heat gently until the sugar has dissolved completely. Add the remaining ingredients, except the cornstarch, and bring to a boil. Lower the heat to a simmer and bubble for about 30 minutes until the sauce is lightly syrupy.

Put the cornstarch into a small bowl and stir in a spoonful or two of the chile sauce to blend into a paste. Tip back into the pan and bring to a boil, stirring constantly. Cook for 1 to 2 minutes.

Using a sterilized funnel, pour into sterilized bottles, seal, and then label when cold. This sauce keeps for up to a year. Once opened, store it in the refrigerator and use within three months. Shake before use.

Makes 2â…” cups