Perfect for dipping chicken balls or spring rolls into or to be cooked with some prawns for an extra dish; this sweet chilli sauce is a lot easier to make than you might first think and can be thrown together mainly with ingredients kicking around in the cupboards, so is inexpensive too! We will probably never buy a bottle of it again.
- 3 garlic cloves
- 2 hot red chilli peppers
- half a cup of sugar
- three quarters of a cup of water
- quarter of a cup of vinegar
- half a tsp of salt
- a cornflour mixtures of 1 tbs of cornflour and 2 tbs of water
- Finely chop the garlic and the chillies. If your knife skills aren’t great or you need it done quickly then use a food processor.
- In a saucepan add the water, sugar, vinegar and salt. Bring to the boil and simmer for 5 minutes.
- Add the chillies and garlic, and let it simmer until the sauce starts to thicken.
- Mix the cornflour and water together in a dish or cup, to make a paste and add to the sauce, keep stiring and the sauce will thicken.
- When happy with the consistency of the sauce, take off the heat and allow the cool to use a a dipping sauce or leave it on the heat and add any meat or vegetables to it for a Chinese inspired dish.
If you find the sauce isn’t quite spicy enough for your taste buds, add some dried chilli flakes before taking off the heat. Dried chilli flakes are a great way to add a lot of heat when only using a small amount of them. We did only use one chilli pepper in our sauce but I think you can see why!