So, I decided yesterday that I wanted to try to make an imitation Mae Ploy Sweet Chili Sauce. My wife tried it in Thailand and was hooked on it. She's not a fan of other hot sauces, and I'd like to make something she'd eat as well.
I'm making a small batch as a trial run.
So far, I've decided upon the following:
Biggest thing to figure out is the vinegar-water-sugar balance. Most recipes I see seem to be all over the place.
I've got a few days to wait for to make this recipe. Most imitation recipes I see don't call for pickling the peppers, but Mae Ploy does list in in their ingredients list, so yesterday I set about pickling the peppers:
Pickling Recipe -
- ~15 Thai Chilis, Dried & Roasted
-1 cup distilled water
-1 cup distilled white vinegar
-1 Tbsp Pickling Salt
-1/2 Jalapeno
-Black peppercorns, Garlic Powder
-3 cloves garlic
Should be good in just over a week. If I want to add the jalapenos, I might wait longer since they're thicker skinned.
I'm making a small batch as a trial run.
So far, I've decided upon the following:
- ~150 g red Pickled Thai Chili Peppers
- 3/4 cups white vinegar
- 3/4 cups water
- 1/2 cups sugar
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon grated ginger
- Xanthan Gum
Biggest thing to figure out is the vinegar-water-sugar balance. Most recipes I see seem to be all over the place.
I've got a few days to wait for to make this recipe. Most imitation recipes I see don't call for pickling the peppers, but Mae Ploy does list in in their ingredients list, so yesterday I set about pickling the peppers:
Pickling Recipe -
- ~15 Thai Chilis, Dried & Roasted
-1 cup distilled water
-1 cup distilled white vinegar
-1 Tbsp Pickling Salt
-1/2 Jalapeno
-Black peppercorns, Garlic Powder
-3 cloves garlic
Should be good in just over a week. If I want to add the jalapenos, I might wait longer since they're thicker skinned.
