Chunky 'Eating' Sweet Chili Sauce – a delicious recipe with Vinegar, Water, Sugar, black pepper, clove worth, Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Add the * ingredients to the pan, and heat over low heat for 10 minutes.
2
Add the salt after 10 minutes, and thicken the sauce with katakuriko dissolved in the same amount of water.
3
Turn off the heat and let cool.
4
Finely chop the cucumber and onion.
5
Put as much sauce as you'll use at once in a bowl, add the chopped vegetables and mix, and it's done.
6
(See Hints.)
7
If you don't have coarsely ground chili peppers, use thinly sliced red chili pepper.
8
Add the seeds too.
9
Use on boiled chicken.
10
See.
11
It also goes well with deep fried fish (the photo shows fried mahi mahi).
12
It also goes well with fried tofu and vegetable fritters.
13
I've made it quite spicier than commercial bottled sweet chili sauce.
14
Please adjust the amount of chili pepper to taste.
30
kcal
Calories
7
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 50 ml * Vinegar, 60 ml *Water, 1 1/2 tbsp * Sugar, 2 tbsp * Coarsely ground black pepper, and more.
Yes, Chunky 'Eating' Sweet Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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