Sweet Chilli Sauce (Print Version)
# Ingredients:
01 -
1 cup (225 g) white sugar
02 -
1 cup (250 ml) water
03 -
½ cup (125 ml) rice wine vinegar
04 -
3 cloves garlic, peeled and finely chopped
05 -
1 cup (115 g) long red chillies or cayenne peppers, finely chopped with seeds included
06 -
1 tablespoon cornflour or cornstarch
07 -
2 tablespoons cold water
# Instructions:
01 -
Remove the stem ends of the chillies and slice them in half lengthways. Chop them finely by hand or use a food processor without reducing them to a paste.
02 -
In a small saucepan, combine the sugar, water, rice wine vinegar, finely chopped garlic, and chillies. Over medium heat, bring the mixture to a boil, stirring to dissolve the sugar. Simmer on medium-high heat for 12 minutes.
03 -
Mix the cornflour with the cold water in a separate container. Stir well, as the cornflour tends to settle when prepared in advance.
04 -
Reduce the heat and add the cornflour and water mixture to the saucepan. Stir well and simmer for 3 minutes.
05 -
Allow the mixture to cool slightly. Decant into a sterilised jar or bottle. Let cool completely before storing in the refrigerator.
06 -
When using, remove a portion of the sauce, let it come to room temperature, and stir well before serving.
# Notes:
01 -
Filtered or unchlorinated water is essential to avoid compromising the sauce's flavor.
02 -
Rice wine vinegar can be substituted with white wine vinegar, but avoid distilled white vinegar due to its strong taste.
03 -
Adjust the cornflour quantity for a thinner or thicker sauce as preferred.
04 -
In Australia, 1 tablespoon equals 20 ml. Adjust measurements if your standard tablespoon equals 15 ml.
05 -
To sterilise a jar, heat it in a 130°C (270°F) oven for at least 20 minutes.