Sweet Chili (Printable Version)
# What You'll Need:
→ Vegetables
01 -
6 garlic cloves, roughly chopped
02 -
1 small yellow onion, diced
03 -
1 to 2 bird's eye chilies, chopped, or a dash of chili flakes
04 -
1 large red bell pepper, seeded and cut up
→ Liquids
05 -
1/2 cup white vinegar
06 -
2 cups water
→ Seasonings
07 -
1 cup white sugar
08 -
1 tablespoon salt
→ Thickener
09 -
2 tablespoons potato or corn starch
10 -
2 tablespoons water
# Steps to Follow:
01 -
Spoon it over grilled meats, roasted veggies, or anything you love as a tasty dip or zesty topper.
02 -
Take the pan off the heat and let the mixture chill out—don’t worry, it'll keep thickening as it sits. Pour it into a clean jar, close it tightly, and pop it in the fridge. It’ll last about a month.
03 -
Mix the potato or corn starch with 2 tablespoons water in a small cup. Stir that into your simmering sauce and keep mixing. Let it bubble gently until you like the texture.
04 -
Dump the blended veggies into a saucepan. Pour in vinegar, sugar, and salt. Stir well, get it hot on medium, and keep it there till everything dissolves nicely.
05 -
Put the chopped garlic, onion, bell pepper, and chilies in your food processor with 2 cups water. Pulse so it’s chunky, not totally smooth.
06 -
Chop up the garlic, red bell pepper, onions, and then trim the chilies if needed.
# Additional Tips:
01 -
Don’t go overboard with blending. Little veggie bits look nice and spread out the flavor.
02 -
If you want less spice, throw in fewer chilies or just stick with the bell pepper.