Agree, no matter how wonderful and expensive the sauce you have not bought, it still will not be better than what you cook at home. Therefore, today, we propose to cook a sweet and savory chilli sauce, and how to properly do it, you will learn from our recipes.
Sweet Thai chili sauce - recipe
Ingredients:
- red chili pepper - 5 pcs .;
- drinking water - 220 ml;
- sweet rice wine - 70 ml;
- granulated sugar - 140 g;
- garlic - 3 teeth;
- corn starch - 1.5 tbsp. spoons;
- kitchen salt - 1,5 tsp.
Preparation
In dense fleshy chili peppers, we cut the stems, and the rest of the fruit (even with seeds) is placed in a deep bowl of the blender. We clean the teeth of young garlic and also place them in a blender. We turn on the electrical appliance and grind these burning vegetables to a homogeneous gruel.
In a large bucket or saucepan, pour half of the drinking water, sweet rice wine and shift here the gruel that we got in the blender. We expose this container to the fire and after its contents begin to boil everything for 4 minutes. In the remaining drinking water, dissolve the cornstarch and pour it into a ladle with sauce. Now we enter here salt and fine granulated sugar, and after that we continue to brew our sauce for about 5 minutes. Then we set it off from the fire and before starting to tasting it we cool it to room temperature.
Sweet and sour chilli sauce for chicken - recipe for winter
Ingredients:
- pepper (chili) - 500 g;
- garlic - 200 g;
- ginger root - 1 piece;
- starch (corn) - 5 tbsp. spoons;
- pure water - 350 ml;
- fine sugar - 400 g;
- rice vinegar - 140 g.
Preparation
We clean (in gloves) chili from all the stems and internal seeds. Clean the ginger root and chives. Further, all the prepared ingredients are scrolled through a fine screen of mincers and, adding to this mixture 2/3 of the drinking water along with the fine sugar, we poison it on the included plate. After the sauce is cooked for about 10 minutes, in the remaining, 1/3 of the water completely dissolve the starch and pour it into a common pan. After another 5 minutes, boil the sauce, pour into it rice vinegar. After that, cook the contents of the pan for a couple of minutes, remove it from the hotplate and pour the chili sauce over properly prepared for further preservation of glass jars, and then tightly seal them.