Friday, January 1, 2010

Thai Chili sauce

Free of: Gluten, Corn*, Soy, Dairy, 
When I make homemade egg rolls, I can't live without that dipping sauce.  So here is a recipe that I got from the following website, http://www.shesimmers.com/2009/02/how-to-make-thai-sweet-chili-dipping.html.  It is very good.   Visit the website, because they have beautiful pictures showing how to make this sauce.   We made the changes of using white vinegar to rice vinegar and used potato starch instead of cornstarch.


3 large garlic cloves, peeled
red Jalapeño peppers, seeded (Your mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper.)
1/2 cup sugar
3/4 cup water
1/4 cup rice vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch*
2 tablespoons water
  • In the blender, purée together all the ingredients, except for the last two.
  • Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Simmer over medium heat until mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
  • Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one mor minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating at the top.
  • Let cool completely before storing in a glass jar and refrigerate.

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