Sweet Chilli sauces are great with southern fried chicken, fried battered fish, and spring rolls. Can also be used for marinating fish for grilling, as a dip or as a sauce for homemade Chinese sweet and sour pork. A great all-rounder for the kitchen and as a condiment on the table
Ingredients
Red Jalapenos - 1 cup – roughly chopped (see note *)
Red Birdseye chillies – 3 to 5 roughly chopped (see note **)
Garlic cloves - 3 roughly chopped
Fresh ginger – 2 teaspoons
Water - ½ cup
White vinegar – ¾ cup (Use white wine or rice vinegar)
Sugar – One cup
Corn starch – two teaspoons
A little cold water in a glass
Fish sauce (optional) – 1 teaspoon
Instructions
Top and chop Chillies
Blend jalapenos, birds’ eye, garlic and ginger with a little vinegar in a blender until a rough paste. You don’t want it too smooth, so rather pulse it until just combined
Combine above with water, vinegar, and sugar in a pot and bring to a steady simmer. Allow to cook for 5 minutes.
Mix corn starch with water in a glass. Mix well and then add to pot with other ingredients. Stir until well combined and sauce thickens
Add fish sauce if using
Turn off heat. Allow to cool and seal in sterilized bottles or jars
Can be eaten immediately if not bottled
Notes
* Use any mild red chilli if Jalapenos can't be found