Sweet Chili Sauce

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   Step-by-step directions:

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   1. 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.

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   2. 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.

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   3. 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.

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   4. Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.

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   5. While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.

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   6. On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.

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   7. Stir until a bit viscous consistency is attained.

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   8. Done.

* Per serving · 4 servings · Values may vary.

No additional tips available.