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4 (about 100g3.5oz) long red chillies
3 (about 10g/0.35oz) red birds’ eye chilli
6 garlic cloves (about 30g/1oz) garlic, peeled
150ml water
100g white sugar
15ml white vinegar
15ml fish sauce
4g (0.14oz) salt
5g (0.17oz) potato starch or cornstarch mixed with 5g (0.17oz) water
Place chillies and garlic in a food processor and pulse until roughly chopped.
In a large saucepan over medium-high heat, combine the water, sugar, vinegar, fish sauce and salt. Add the chilli and garlic mixture and simmer until sugar dissolves. Then turn heat down and simmer for 5 minutes to let the flavours develop.
Whisk in the potato starch mixture and gently simmer for another minute.
Allow to cool, then store in a glass jar in the refrigerator for up to 3 weeks.
Perfect and easy
I tested this recipe, following it scrupulously.
At first it seemed to me that the amount of sugar was very important.
However, the amount of peppers provides a perfect balance between spiciness and sweetness.
Quick recipe, perfect for dips, or to dress salad, spring rolls etc…
A delight, I highly recommend.
I also tested with the juice of half a lime. Excellent !
Brilliant
I’m only reviewing now but I’ve been making this recipe for about 3 years now, it’s fantastic and so easy to make, tastes wonderful, it doesn’t have all the **** [edited] that you find in the store bought ones, and gives you extra satisfaction when you see people enjoying and tell them that you made it yourself 😊
Thank you Marion!
Awesome recipes
I made the Thai sweet chili 🌶 sauce this morning! Absolutely fabulous!!l love Marion’s cooking/recipes and I love her mom too💕