I had my first go at a sweet chili, sugar based sauce to feed my obsession with Mae Ploy style garlic chili sauces. I used 21 Hot Thai Ornamental peppers, fresh garlic, ginger, cider vinegar, sugar, and water.
I started by crushing and sweating the garlic (also from my garden
), keeping it moving as not to let it brown at all. Then I added half of the water and vinegar and a finely minced thumb of ginger and simmered that. After the ginger dispersed (around 5 mins) I added the peppers, finely chopped, and the rest of the water and vinegar. Simmered that on low heat for another 5 minutes then added 1 cup of sugar. Then I turned the heat up to medium and reduced it for around 15 minutes.
The sauce tastes exactly how I was hoping, very sweet with good hints of ginger and garlic and dominant Thai pepper flavor, its amazing. I love the combination of sugar and chili peppers. The only problem is how thick the sauce came out, I reduced it too far and it came out more like a thick jelly, or a pepper-caramel if you will.
I am looking for suggestions on the best way to thin it out without ruining it. I may use a 50/50 water vinegar mix and add it by tablespoon over low heat. My problem was/is judging how much the sauce will thicken as it cools.
Thanks for any input!
-Phil
I started by crushing and sweating the garlic (also from my garden
), keeping it moving as not to let it brown at all. Then I added half of the water and vinegar and a finely minced thumb of ginger and simmered that. After the ginger dispersed (around 5 mins) I added the peppers, finely chopped, and the rest of the water and vinegar. Simmered that on low heat for another 5 minutes then added 1 cup of sugar. Then I turned the heat up to medium and reduced it for around 15 minutes.
The sauce tastes exactly how I was hoping, very sweet with good hints of ginger and garlic and dominant Thai pepper flavor, its amazing. I love the combination of sugar and chili peppers. The only problem is how thick the sauce came out, I reduced it too far and it came out more like a thick jelly, or a pepper-caramel if you will.
I am looking for suggestions on the best way to thin it out without ruining it. I may use a 50/50 water vinegar mix and add it by tablespoon over low heat. My problem was/is judging how much the sauce will thicken as it cools.
Thanks for any input!
-Phil
