Here is our recipe for sweet, hot and tasty Thai chilli sauce. Do you buy ingredients only to find you’ve got a little chilli left all alone without its friends? If this is a familiar tale, this really is the best possible way you can put it to use so that it did not get picked in vain. Combine the chili with a few inexpensive ingredients and the result will be this divine sunny orange sauce flecked by fiery red little pieces of ripe chili. It looks pretty and tastes heavenly as part of any meal, and you can either dazzle your peers with impressive kitchen thermometer science or use your intuition. Either way, the results will be divine.
1 smallfresh chili
1 clovegarlic
1 sliceginger
¼ cupsugar
2⅓ tbsprice vinegar (or other vinegar)
¼ cupwater
Instructions
- Finely chop the chili, the ginger and the garlic.
- Add all the ingredients into a saucepan and turn on the heat on medium.
- Bring the liquid to a boil and wait for all the water to evaporate, so that the sauce concentrates enough to become of its traditional consistency. There is really no specific cooking time here, and we recommend to watch the sauce during the entire process. Generally, however, the cooking time with this quantity of ingredients is about 15 minutes.
- There are two way to know when to end the cooking process; the first, is to bring the sauce to 106°C (225°F), and the second, is to wait for the bubbles of the sauce to become a sort of foam.
- Remember that the sauce thickens when it cools down, so don’t be tempted by cooking it more to thicken it.
Nutritional Info
Serving Size: 25g Calories: 68kcal Carbohydrate: 17.5g Sugar: 17.1g Sodium: 1mg Water: 7g
