Extra-Spicy Sweet Chili Sauce
A bold take on a sauce favorite - for those that enjoy bigger heat
Servings 12 servings
Calories 54kcal
Ingredients
- ½ bell pepper
- ⅔ cup sugar
- ⅔ cup rice vinegar
- 2 drops red food coloring
- 1 tablespoon soy sauce
- 2 red chilies as hot as you want, red serrano or piri piri work well
- 1 teaspoon red pepper flakes
- 2 teaspoons ginger finely chopped
- 1 teaspoon garlic crushed
- 1 tablespoon cornflour
- 3 teaspoons water
Instructions
- Finely chop the bell pepper and chilies.
- Place the peppers with the vinegar, food coloring, soy sauce, red pepper flakes, chopped ginger, and garlic in a saucepan and simmer on medium heat for 15 minutes. Remove from the heat (but don't turn off the flame.)
- While simmering, combine the cornflour with water to make a smooth paste, then stir into the sauce while off the heat.
- Replace the pan back onto the heat and simmer while stirring consistently, until thickened
- Pour into a jar and allow to cool completely.
Notes
If you use a sterilized canning jar, this sauce can keep for up to two months, unopened. Eat within two weeks when opened (or if not kept in a sterilized jar.)
Nutrition
Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 88mg | Potassium: 44mg | Fiber: 1g | Sugar: 12g | Vitamin A: 276IU | Vitamin C: 17mg | Calcium: 4mg | Iron: 1mg