Lindas Thai Sweet Chili Sauce For Dipping Egg Rolls Sushi Recipe Foodcom

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Steps:

• Keeping the seeds makes for a hotter end product, removing less so. Keep in mind it will be hotter the first day and dissipates over time. Resist the urge to taste and redip your spoon. Enzymes in saliva breaks down starches and will eventually make it watery -- that is in my humble opinion.
• In a food processor blend together the garlic, red peppers, sugar, water, vinegar and salt into a puree; transfer to a sauce pan.
• Bring mixture to a boil and simmer until the mixture begins to thicken and garlic and peppers bits slightly soften, about 3 minutes.
• Combine cornstarch and water to make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook for 1 minute. Cool completely before storing in refrigerator.

Steps:

• In a small pan add the first 6 ingredients together, over low heat.
• Stir constantly until mixture thickens to a syrupy consistency, about 5 minutes once it starts to simmer. It reduces quite a bit.
• Mix well, and let sit until hot.
• Mix the cornstarch and water together in a small bowl and add to the sauce. Mix well. Let cook until it starts to thicken, then remove from heat.
• Let cool, and use in any of your Thai recipes asking for Sweet Chili Sauce.