So it’s that time of the month again, time for the Secret Recipe Club! I am amazed! I have met and begun to follow some really fabulous bloggers!
My assignment this month? Island Vittles. Theresa is a wonderful chef and blogger living on Pender Island with her hubby and adorable dog Koda. Pender Island is possibly as far west of Brooklyn as one can get!
Reading and absorbing this blog it wasn’t a matter of trying to find something to make – it was a matter of trying to find only one thing to make!
While scrolling through recipe after recipe that I was crazy for I happened upon a recipe for Thai Sweet Chili Sauce. My son, Tommy, is wild for this condiment. He uses it on EVERYTHING! This recipe had my name written ALL over it!
- 2 red chilis
- 2 or 3 garlic cloves, peeled
- 1/3 C sugar
- 1/4 C white vinegar
- 1 t salt
- 1 t fish sauce
- 1/2 t soy sauce
- 3/4 C water
- 1 T cornstarch
- 2 T water
NOTE: I wasn’t able to find fresh Thai chilis so I used dried ones from the herb section of my produce department.
Split the chilis and discard seeds. If you’d like more heat, keep some of the seeds.
Puree the chilis, garlic, vinegar, sugar and salt in a small food processor.
Pour the mixture into a small saucepan along with 3/4 cup water, and the fish & soy sauces. Bring to a low boil and cook over medium-high heat for 5 minutes.
Combine the cornstarch with 2 tablespoons of cold water. Remove the pot with the chili sauce from the heat, stir in the cornstarch slurry and return to the heat. Cook, stirring constantly, until the sauce thickens a bit, about 2-3 minutes.
Remove from heat and cool completely. Transfer to a clean jar with lid and refrigerate. Keeps 6 weeks, probably longer, but, as Theresa said, I doubt a batch will last more than a week in our house.
NOTES: This is so simple to put together. The ingredients cost less than a bottle of the sauce in the supermarket and certainly tastes better! The end result is fabulous! I was nervous about the seeds for the first go round, but will add a few more in next time – and, oh yes, there will be a next time!
Thanks to Theresa for sharing this wonderful recipe!