A simple and easy sauce that can be used in any way – with noodles or over vegetables, in a stir fry ,or as a condiment. Use it in sandwiches, add some to pasta sauces, and spread over grilled tofu or haloumi. You will find a million ways to use it.
The recipe’s heat content depends on the chillies that are used. For mild chillies, add more. For firey chillies, stay with 3 or reduce to 2. My latest bunch, made with ripe chillies of the purple cayenne variety, and is quite sweet with mild heat. So if you like HEAT, add more chillies. You can also boost up the amount of garlic should you like a garlic twist to your chilli sauce.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in the Retro Recipes series.
Sweet Chilli Sauce
|3 large fresh red chillies, finely chopped||250 ml rice vinegar||2 tspn salt|
|185 g sugar||1 large garlic clove, chopped|
To make the sweet chilli sauce, combine all sauce ingredients in a small saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil and then cook for 5 minutes or until the mixture thickens to a slightly syrupy consistency. At this point you will notice that the simmering forms thicker bubbles. Simmer a minute more, then remove from heat and allow to cool.
If you like more heat in your Sweet Chilli Sauce, add more chillies, and puree them before adding to the other ingredients. The amount of garlic can also be increased.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, A Life (Time) of Cooking. It appears there as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.