Hey, who doesn’t love condiments? I mean seriously, little jars. big jars all filled with sweet or savory treats. Sometimes gooey and sometimes smooth. They all find a place in my fridge, much to my husbands dismay. He is only ever looking for the ketchup and mustard.
This sweet and spicy chili sauce is one of my favorites. The fiery peppers are tempered by the cool sweetness of the sugar. The vinegar adds a tangy punch to create a truly mouth puckering event.
I have tried without success to make this chili sauce on a few other occasions but whoops, it didn’t work out. I found a recipe in a cookbook called Asian Tofu. I am a tofu lover as you all well know, hence the title. I followed the directions and the ingredients to a tee on this one. Perfection! I know that you will love it.
One other thing, recycle those empty jars. They’re perfect for homemade condiments and they also help the environment. I used to buy a lot of plastic storage containers and you know what happens to those. The lids are always missing. Where do they go? The other thing about plastic that I have trouble with is that they don’t always make it to the recycle bin and end up on a landfill. Plastic does NOT decompose and it is toxic to the planet. One day I want to follow the recycle truck and see exactly what they do with our recycled trash. Having said that I have another little bit of wisdom. Save those large mouth jars for storing grains, nuts, seeds beans and anything else even flour. I now have a large collection of jars, they aren’t pretty but they make me feel better.
Okay, enough, here is the recipe.
1/3 cup cilantro stems
2 cups water
Put the water and cilantro stem in a pot and bring to a simmer and let cook for about 5 minutes. Remove from heat and allow to sit for 20-30 minutes.
4 tablespoons garlic chopped
4-6 hot fresh hot chili peppers chopped but saving some of the seed for heat
1/8 teaspoon salt
Place the above ingredients in a food processor and blend to a coarse mixture.
1 3/4 cups white vinegar
1 1/3 cups sugar
Strain the cilantro stems and reserve 1-3/4 cups of the liquid. Pour the cilantro liquid and all the other ingredients into a pan. Bring to a boil and then cook over medium heat until reduced by half. The consistency should be slightly thick and coat the back of a spoon. Allow to cool and then store in a glass jar.
This chili sauce is fantastic with pot stickers, rice wrapper rolls and just about anything else you might use as a dipping sauce.