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In this post, you will learn how to make Your Own Sweet Chili Sauce and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Your Own Sweet Chili Sauce.
- 375 grams Cane Sugar
- 2 grams Red Cayenne Pepper (or about 2-3 pieces)
- 15 grams Corn Starch
- 8 grams Kosher Salt
- 70 grams Bell Peppers (Combination of Red & Green)
- Cane or Palm Vinegar 80ml.
- Water 450ml.
- For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
- Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
- Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
- Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.
- While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
- On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.
- Stir until a bit viscous consistency is attained.
- Yield: 80-90% (800-900ml)
- Servings: 26-28 on 30ml per serve basis at 80% yield (800ml)
- If more Red bell pepper is used, sauce’s outcome color is light red. More green means reddish-green note.
- Over time some discoloration will be visible & apparent. No worry. Since formulation did not use artificial colorants, it's bound to happen. What is lost is the “natural color” of bell & red cayenne peppers. Guaranteed, there is no effect on sensory qualities of finished sauce as: aroma, taste, mouthfeel etc.
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
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