Spicy Sweet Chili Sauce

 

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.

 

19 Comments

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19 Responses to Spicy Sweet Chili Sauce

  1. Pingback: Thai Sweet Chili Chicken and Vegetable Stir Fry | Our Little Family Adventure

  2. this sounds awesome! i’m definitely bookmarking this, i cannot wait to try this! we will definitely get some serious mileage out of a sauce like this!

  3. That sauce is so gorgeous and vibrantly colored–and yes, it’s always fun to have lots of condiments around. And I couldn’t agree more about recycling glass jars!

  4. This is one of my favorite Asian condiments but I hate that all the versions on the market have high fructose corn syrup. I’m so glad you found a way to make it yourself!

  5. This is exactly like the thai chilli sauce I buy because I can’t have enough of it but this time I’m going to follow your recipe and make my own! Great post, Suzi!

  6. What great color in your chili sauce!

  7. Holy moly this is amazing. Love, love, love this. Me and mini-me went to an oil and sauce and I always thought I was a spicy gal but the lady said I’m a sweet person after my choices. Who knew?

  8. Thank you for this recipe. I have always liked sweet chili sauce as a condiment and look forward to making it at home! Allen.

    • Suzi

      Hi Allen, thnaks for stopping by. Definitely give this chili sauce a try it really is tasty and you can add more peppers if you like it really spicy. I am going to add more next time.

  9. I can’t wait to try this! I always buy bottled sweet chili sauce and have never thought to make it on my own! :)

  10. I just made some chili garlic sauce using Martin Yan’s recipe but will make this gorgeousness sometime later :D There’s nothing like an extra jar , just in case ;D I love that postickers and be sure to clean up that mess , okay ?! lol

  11. This is almost like a chili jelly or jam and I love it! I’m also a condiment freak, but then that’s why our food taste so good – right? :) I love your chili sauce! The idea with the cilantro stems is ingenious. I will be trying this and not to worry – I have plenty of jars. In fact – I had to clean out my pantry the other day and I had 8 dozen empty pint jars!! I had some Kerr and Atlas jars that go Way back. I let my husband talk me into donating 2 dozen to ARC. :)

  12. Woohooo!! I just got my first email with your blog post. I’m finally online and connected to your blog. No more missed post for me. :) What a perfect post to start with me too… Chili Sauce. :) I would go crazy dipping things into this sauce. It looks perfect.

  13. This is definitely one sauce not to pass up it looks wonderful :D

    Cheers
    Choc Chip Uru

  14. I LOVE jar collections, especially if they don’t match. :) It’s symbolic for me I think. Thank you for sharing this recipe (that would be perfect on lumpia!) I will have to try this one too! I hope you’re having an amazing summer my friend!

  15. This woul not get lost in the back of the fridge because we’d eat it right away. I hear ya about those plastic lids, they always manage to get away!

  16. wow I must make this sauce! Sweet, sour and spicy….flavour party!

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