Food overstocking is one of the societies’ main problems nowadays. People fail to analyze their shopping pattern and end up falling into the same trap countless times. The food bought ends up expired or spoiled. Some items are also too sensitive having only around a week after it is opened. This is the weekly saga. It is vital we find ways to use them, specially when it comes to fresh food like vegetables.
A few weeks ago I realized we had red chilies at home, and they were soon to go bad. Although they were being used once in a while, it was not enough to consume the quantity present in the fridge. The idea of the chilies going bad was a little upsetting because it was a large quantity. I thought of making a chili sauce done in Angola, but nobody was going to eat it. Thankfully I remember about the sweet chili sauce I tried while in the States.
Sweet chili sauce, or Thai sweet chili sauce most commonly known as Nam Chim Kai is a sweet chili sauce with a hint of garlic and vinegar. Jalapeños, fresno chili, thai chili and others. The sauce I tried in the States had a faint red, but I wanted my sauce to be deep red. Guess what I did? Increase the quantity of chilies. It was perfect. The sweet element can either be sugar or fruit, although I am tempted to try honey or agave nectar to see if it works.
I very much like the sweet chili sauce because it is easy to make, delicious, spicy and the best part is you can give a better use to those chilies laying around the fridge. It is definitely a life saver, and one of the recipes every sweet and spicy lover should know. Should we get started?
Homemade Sweet Chili Sauce
- 4 red chilies, deseeded
- 5 garlic cloves, peeled
- 1/2 cup sugar
- 1/4 cup white vinegar
- 3/4 cup water
- Soy sauce, optional
- 1 – 2 tablespoon cornstarch*
*The quantity of cornstarch is a personal choice. I like my sauce a little dense, although not as dense as ketchup. The sauce needs to be lighter than that.
Add all of the ingredients to a blender or food processor with exception the cornstarch. Blend it until most of the pepper bits get incorporated. Turn off the blender.
Transfer the chili mixture from the blender to a small pot. Mix in the cornstarch before placing in the stove. Use a whisk for a better distribution of cornstarch. Once well distributed use a wooden spoon to continuously mix the contents in the pot. Turn on the stove and let the mixture cook for less than 5 minutes.
After times has passed, the mixture should be thick enough and can be removed from the stove. Ensure the chili sauce’s density is to your taste. Add more cornstarch if necessary.
Let the mixture cool, and transfer it to a glass jar to be refrigerated.
There are many forms you can present the sweet chili sauce. For example, you can blend part of the garlic cloves, dice the rest and add it to the pot whenever the sauce is thickening up. You can as well add some seeds for decoration and added spiciness. If you prefer as well, you can add a teaspoon or two of sambal oelek for a good looking and tasty sauce.
Enjoy the delicious sweet chili sauce sauce with lettuce wraps, wings, oven baked vegetables, egg rolls, or any other dish. I am sure it will be deliciously unforgettable.
Until next time, Hungry People.