CHEF JOHN'S THAI-STYLE SWEET CHILI SAUCE
Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
- Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
- If not using immediately, transfer to a glass jar with a lid. Refrigerate.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.4 g, Fiber 0.1 g, Protein 0.4 g, Sodium 310.2 mg, Sugar 14.3 g
TOM'S SWEET CHILI SAUCE
Thai Sweet Chili Garlic Sauce which I made with the Recipe #506416. It cost quite a bit to ship; arrived when they were not home; and had to be delivered a second time. Since I only used a scant 1/4 cup relish, I was afraid it would not be hot enough, and I did not want to taste it to check the flavor. It took forever to get there. I was afraid that the Sauce was not worth the effort, so I asked Tom, knowing he would be straightforward with me. This is what he said... Yes it had the right amount of heat; Thank You; it as worth it. Supa and I love it; it was fantastic; it is worth making because it has a different flavor.
Provided by Sweetiebarbara
Categories Sauces
Time 1h
Yield 1 pint, 20 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, bring vinegar, water, sugar, salt, and corn starch to a rolling boil, reduce heat and simmer for about 30 minutes, or until mixture thickens.
- When mixture is thick, stir in relish, bring up to rolling boil, and boil until mixture reaches 230°F about 2 minutes.
- Stir sauce and pour into hot sterilized jar. Jar will seal.
- Refrigerate after opening. Keeps well for at least a year.
Nutrition Facts : Calories 65.6, Sodium 258.5, Carbohydrate 16.4, Sugar 15.9
MOM'S SWEET CHILI SAUCE
Thick, spicy and sweet, this chili sauce is more like a chutney than the usual chili sauce. Delicious with any meat and great slathered on just about any sandwich instead of mayo or ketchup. This recipe has been a family favourite for more than 50 years.
Provided by pegger50
Categories Chutneys
Time P2DT2h
Yield 6 pints
Number Of Ingredients 8
Steps:
- Put the tomatoes in a large non-reactive container or canning kettle. Add 2 cups of the vinegar, stir gently, cover and let stand at room temperature overnight. In the morning drain well and discard the liquid.
- In a canning kettle combine the drained tomatoes with the remaining 2 cups of vinegar, sugar, salt and cayenne pepper.
- In a large square of cheesecloth tie together the cloves, allspice and broken cinnamon sticks. Add the spice bag to the tomato mixture.
- Bring mixture to a boil, then simmer gently until thickened, about 2-1/2 hours. Watch closely and stir frequently to avoid scorching.
- Bottle in hot sterilized jars.
- Process in a hot water bath: 10 minutes for 8-ounce jars or 15 minutes for pint jars.
Nutrition Facts : Calories 934.3, Fat 1.6, SaturatedFat 0.4, Sodium 1202.8, Carbohydrate 228.7, Fiber 8.8, Sugar 218.8, Protein 6.4
SWEET CHILLI SAUCE
Make your own sweet chilli sauce to cook with. This Thai condiment often contains fish sauce but we've kept our version veggie
Provided by Barney Desmazery
Categories Condiment
Time 35m
Yield Makes 200ml/10 servings
Number Of Ingredients 5
Steps:
- Tip all the ingredients except the sugar into a mini chopper or blender and blend to a chunky sauce. Scrape the contents into a shallow saucepan with the sugar and 100ml water and bring to a simmer.
- Simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours. Will keep in a small sterilised jar for up to a month.
Nutrition Facts : Calories 87 calories, Carbohydrate 21 grams carbohydrates, Sugar 21 grams sugar, Protein 1 grams protein, Sodium 0.01 milligram of sodium
TOMMY'S HAMBURGER CHILI SAUCE
This recipe is posted by request. Clone recipe by Todd Wilbur. Serve on burgers, or hot dogs I would think.
Provided by Diana Adcock
Categories Meat
Time 1h5m
Yield 6 cups
Number Of Ingredients 13
Steps:
- In a large saucepan brown meat over medium heat, crumbling as you cook.
- Pour meat in to a strainer over a bowl.
- Reserve 1/2 cup fat and return meat to saucepan.
- In a medium saucepan heat fat over medium heat.
- When hot whisk in the 1/4 cup flour.
- Reduce heat to medium low, and continue to cook until a rich caramel color is reached, around 15 minutes.
- Add beef broth and whisk well.
- Remove from heat.
- In the meat saucepan add water to the cooked beef.
- Whisk in remaining flour.
- Add the roux/broth and remaining ingredients.
- Heat to medium high stirring often.
- Once a gentle boil is reached, reduce to medium low and simmer for 20 minutes, again, stirring often.
- Remove from heat and let stand 30 minutes to thicken.
Nutrition Facts : Calories 294.8, Fat 12.1, SaturatedFat 4.5, Cholesterol 51.6, Sodium 971.4, Carbohydrate 27.2, Fiber 1.7, Sugar 1.7, Protein 18.1
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- Combine all ingredients, except the cornstarch, in a medium saucepan and bring to a boil over high heat. Allow it to boil on high heat for 3 minutes, stirring occasionally. While this is boiling, whisk or stir together the cornstarch and 1 tablespoon of water.
- After 3 minutes, slowly pour the cornstarch mixture into the boiling mixture on the stove. Stir to combine and reduce heat to a low boil. Allow it to boil, stirring frequently, for 2 more minutes. Taste and add more chili paste if desired. Remove and discard the garlic. Serve warm or allow to cool and refrigerate until needed. Sauce can be served hot or cold. Enjoy!
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