Scotch Bonnet Pineapple And Mango Hot Sauce
An everyday hot sauce should have just the right balance of heat an enjoyable prickle but not so much it needs rationing on the plate. Flavour is also important it should be clean and fresh but with enough going on in the background to hook you in and firmly secure its place as a staple condiment. An essential friend you can add to anything to improve it by at least eighty percent.
This is a brilliant everyday hot sauce recipe, even if I do say so myself. The lacto-fermenting process means it has a tang and depth of flavour you just dont get from regular hot sauces. Its mild enough to splosh all over everything at any time of day but interesting enough to keep you coming back for more. I eat so much of this Im constantly fermenting a new batch. My friends are also very keen on it, so bear that in mind if youre going to start sharing it out.
Kebab Shop Chilli Sauce
A little goes a long way with this no cook easy kebab shop chilli sauce perfect for drizzling over grilled meat and chicken, dolloping on rice, or for perking up a bolognese or stew.
This chilli sauce tastes just like the hotter than Hades sauce you get at your local takeaway, but is surprisingly easy to make with just 6 readily available ingredients. Plonk them into your blender and away you go.
As well as delicious this sauce is Slimming World Syn Free and only has 15Kcal per serving.
It is just like the sauce served at our local proper Turkish Ocakbasi kebab house, where the meat is cooked over a charcoal fire normally on kebab skewers as well as lamb chops, chicken breast and similar cuts. Its also our local doner kebab shop, but its a long way from living down to the dubious reputation that such a description might imply.
The meat is simply but well cooked on the charcoal, and served with tasty unleavened bread, rice and salads and of course a kebab shop hot chilli sauce just like this one.
That dash of chilli sauce makes a kebab what it is, and of course is so good we had to make our own version!
I find that the real trick to a homemade kebab shop chilli sauce is actually not to overdo the heat.
You could go mad, searching out the most ridiculously hot peppers you can source and create your own substitute for edible lava, but I prefer something thats a little more nuanced.
How Do I Use Sweet Chili Sauce
Here are a few things you can enjoy with your homemade sweet chili sauce, either as a dip, marinade or added to it:
- Grilled, baked or fried chicken or salmon
- Grilled or battered shrimp
- Fried or baked tofu nuggets
- Chicken/meat/seafood kabobs
- Mixed with cream cheese and served with crackers
- and more!
HOW DO I STORE SWEET CHILI SAUCE?
You can store the sauce in the fridge for about a week or in the freezer for two to three months. The sauce will congeal if you freeze it. But if you gently heat it up and stir it, its texture will return to normal.
Lets get started!
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually.
Continue stirring for about a minute until the sauce is thickened.
Let the sauce cool completely, pour into an airtight jar.
Store in an airtight jar in the fridge where it will keep for up to a week.
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How To Make Your Own Chilli Sauce Recipe
Fermenting your own chilli sauce is simple and satisfying and its a homemade condiment to lift any meal
My lips were raging. I took a last slurp of soup, sat back, mopped my brow and felt a sense of euphoria as my skull began to tingle in what I can only describe as an out-of-body experience. Over the months leading up to my first chilli high, Id built up a tolerance, and I could now experience the myriad flavours of chillies without being overwhelmed by their heat.
Whether or not you have a glut of chillies, making your own chilli sauce is a very simple and deeply satisfying from-scratch cooking project. The sweet, nuanced flavours of ripe chillies are amplified in the fermentation process, making a homemade condiment to lift any meal.
The leaves from most chilli plants are edible they hold similar aromatic flavours to their pods, only without the heat. Try stir-frying them with ginger and garlic, add them to kimchi, make tinolang manok,the classic Filipino chicken and ginger soup, or use them to flavour homemade chilli sauce.
Mixing Sweet Chili Sauce
Tip: You can also use 3 fresh Thai birds eye chiles with their seeds or a 3 Thai sweet chiles. Chop the chiles finely and include the seeds.
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What Is Sweet Chili Sauce
A simple to make, thick, sweet and spicy sauce with a delicious garlicky kick. You can actually see pieces of chili and minced garlic suspended in the sauce in the pictures in this post. This sauce is a classic condiment in Asian cuisine, especially Thai and Vietnamese cuisine.
Yes, its readily available in any supermarket or grocery store worth its salt. But if you know me, you know that I love to make whatever I can, whenever I can, from scratch. And this is one of those things that really is simple enough that you can make yourself at home easily.
Plus you know exactly what goes in it, so its healthier, and with this recipe, you know that the results are going to be glorious!
So on one of my trips to the grocery store, I looked at the label on the sweet chili sauce bottle and the ingredients were sugar, water, pickled red chili, rice vinegar, garlic, salt and xanthan gum. That sounded simple enough, and all I needed was to find the best ratio of those ingredients.
Top Tip For Preparing Hot Chillies
A top tip when making a hot chilli sauce and slicing the chillies is to wrap some cling film loosely round your fingers so your dont touch them even after washing your hands it is SO easy to rub your eyes and the pain is intense, even when taking out your contact lenses hours later.
If you are chopping lots of chillies I would use a pair of latex gloves, but when preparing chillies a piece of cling film is ideal and a huge improvement on trying to chop up the chillies with a kitchen knife and fork yes I have tried and failed with that, and I wish Id thought of the cling film years ago.
Scotch bonnets are hot hot hot! Pick a different chilli if you prefer, or want more chilli flavour without the heat.
I also try and use premium canned tomatoes, finding that the extra few pennies really make a difference, as the tomatoes will be altogether better thicker, richer, sweeter, a better colour and far more intense.
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Can I Make Sweet Chili Sauce With A Sugar Substitute
- You can use honey, but itll change the flavor significantly, so as long as youre OK with that, go for it. The sauce may require a little extra cornstarch to make it thicker as well. Adding honey will make this recipe not vegan.
- If you want to use brown sugar, you can do that too.
- If you want to use rice syrup , thats also great. I havent made this recipe with rice syrup before, but it could change the flavor.
Fermented Chilli Sauce With Chilli Leaves
Just about every culture, new and old, has its own fermented chilli sauce, from piri-piri to sriracha, because there is no better way to preserve a seasonal glut of this fiery fruit. And its so easy and rewarding to make your own the flavours will blow you away.
Last summer, I had the pleasure of working with Californian fermentation expert Sandor Katz at The Good Life Experience. I learned so much in such a short time. During his sauerkraut demonstration, someone asked Sandor if its essential to sterilise the jar, and he said he didnt think it necessary for ferments you just need a clean jar. Since then, I havent sterilised my ferment jars and have had no problems so far, though Im sure thats a hot topic for further debate.
Chlorine can inhibit the fermentation process, so use filtered water, if you can failing that, put the water in a container for 24 hours, to dechlorinate.
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Are There Any Sweet Chili Sauce Substitutes
There isnt really a substitute for this one of a kind sauce. You could mix some sriracha with honey for a sweet and spicy substitute, but thats just not the same.
But the good news is that this sweet chili sauce can be cooked in just 10 minutes , and its ready to be enjoyed as soon as it cools down. Plus, with all the substitutions available, you can readily make this sweet chili sauce with what you have in your pantry.
How Can I Make This Recipe
Sweet chili sauce is easy. Weve already established that. It comes together in just 10 minutes and you can store it in the fridge for up to 2 weeks.
One of the ingredients to make this is pickled red chili. Its pretty time consuming to make your own fresh chili paste and pickle it to make this recipe. But thankfully there is a readily available ingredient, which is a shortcut to help you make authentic sweet chili sauce.
And thats SAMBAL OELEK!Its an Asian chili sauce made with red chili peppers and rice vinegar. I always have a bottle of it in my fridge because I use it all the time when cooking curries or stir-fries.
Sambal Oelek used to be a little tougher to find, unless you had easy access to an Asian grocery store, but now you can easily find them in most supermarkets. Just check the Asian food aisle in your local supermarket. There are two types of Sambl oelek
- Regular chili sambal oelek that I use for this recipe and,
- Chili garlic sambal oelek
For the most authentic flavor, use the regular sambal oelek. But if thats not available, you can use the garlic version too. Just make sure to cut down the amount of garlic cloves in the recipe by half.
Another ingredient that I use to make sweet chili sauce is soy sauce OR fish sauce. Both of these ingredients help season the sauce and add another level of flavor to it. I love adding fish sauce for a more authentic Thai or Vietnamese flavor flair with a nice little umami kick too.
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Can You Say Umami
Sweet chili sauce often has all the high notes of sugar and white vinegar without the low notes of umami for balance. While this sauce does have garlic , were also going to add a splash of tamari , which is a fermented product simply oozing umami. It adds depth and makes the overall flavor more interesting. If youre gluten-free be sure to use tamari.
Homemade Sweet Chili Sauce Recipe
As with most everything, nothing beats homemade and Sweet Chili Sauce is no exception. Not only is it super quick and easy to make, its cheaper, doesnt have any additives or preservatives, you know exactly where the ingredients come from, AND it tastes better than the bottled stuff. Thats a win-win! This homemade sweet chili sauce recipe is sure to become your go-to whenever youre craving this deliciously versatile sauce!
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Homemade Chili Sauce Ingredients
- Tomato Paste. Use 6 ounces tomato paste .
- Sweet Factor. I use 1/4 cup brown sugar and 2 tablespoons honey, though you can adjust to your personal tastes.
- Vinegar. I use 3 tablespoons apple cider vinegar, though white vinegar is good, too. You can add in more or less as desired.
- Seasonings. My combination is 1 teaspoon paprika , 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder , 1/2 teaspoon red pepper flakes , 1/4 teaspoon ground allspice, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, Salt and pepper to taste .
- Water. For thinning the sauce. I usually use 1/4 to 1/2 cup water, or more as needed.
How To Make Homemade Chili Sauce Step By Step:
TIP:Tasting the sauce at the end of the cook is really important! Only do this once you have blended the sauce together as the flavors will be completely incorporated. Then, adjust the flavors if they need it. For example, you might want to add a little more Tabasco if you want the sauce a little spicier.
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What To Do With Leftover Homemade Kebab Shop Chilli Sauce
Simply spoon into an ice cube tray and freeze, pop the sauce cubes out once frozen and store in a plastic box.
I find that one large frozen cube of kebab shop chilli sauce is perfect for the two of us.
Other easy takeaway style sauces and dishes you will love!
What Ingredients Do I Need To Make Chilli Sauce
You only need 6 ingredients to make Homemade Chilli Sauce.
Fresh tomatoes fresh ripe tomatoes in season are best. You can substitute a 400g can of good quality plum tomatoes. This will affect the final colour of the sauce, making it darker.
Cayenne chilli peppers, your favourite chilli peppers or a mixture.
Apple cider vinegar I like to use organic cider vinegar.
Caster sugar. I prefer to use caster / superfine sugar as it dissolves more easily.
Salt I use a fine sea salt / Kosher salt.
Pickling spice I use my own mix which I make in a big batch but you can pick up a jar from most supermarkets or online. If you cant get hold of pickling spice, this is a small batch substitute :
- 1/2 teaspoon allspice berries
- 1 bay leaf
- A 2 cm piece of cinnamon broken from a stick so its more of a sliver
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Homemade Chili Sauce An Old Fashioned Recipe
Yeahhhhhhhhhh!!!!!! Its fall and that means homemade Chili Sauce! The tangy, sweet, spicy condiment that makes pork, potato pancakes and chicken come ALIVE. Well, not technically alive. That would be quite scary.
If you can chop vegetables, simmer something on the stove and happen to have a working nose you CAN make chili sauce. Its full of chunky vegetables and wintery spices like cloves, brown sugar and cinnamon with the added heat of CAYENNE.
So about that nose thing several years go I got sinusitis. One of the symptoms of it is not being able to smell anything. Great for walking through garbage juice puddles at the dump, but not so great when making chili sauce. The thing about creating great food is you need to taste as you go. Even if youre using a recipe. And the thing about tasting is you need your sense of smell to get a good idea of how things taste. So I made my sinusitis chili sauce and had no idea how it tasted. I dragged it around for all of my friends and relatives to taste and got a unanimous decision.
It was gross.
Bland I believe was the actual word. I pulled the spice bag out too early. So as you make this and let it simmer dont be afraid to adjust things. The inability to adjust is my main complaint about the stupid Instant Pot by the way. You can read my complete unbiased review of how much I dont like the Instant Pot here.
Shot of a rare museum quality artifact the recipe card.
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