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home > recipes > sauces and condiments > thai sweet chili sauce 2
Yields 3 cups (750 mL) 10 cloves of garlic, peeled 4 large red chilies, stems removed 3 thumbs of fresh ginger, peeled and roughly chopped 1 thumb of galangal, peeled and roughly chopped 8 lime leaves 3 lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder 1 cup fresh coriander leaves Put in a food processor and purée to a coarse paste. Then add: 1 1/2 cups castor sugar together with 4 tablespoons water in a saucepn, place on a moderate heat, stirring well intil the sugar dissolves. When it has, remove the spoon and turn up the heat to full. Boil for 5-8 minutes, do not stir, but of course, don't let the caramel burn either. Stir in the paste, bring the sauce back to the boil and add: 100 ml cider vinegar 50 ml Asian fish sauce 50 ml tamari Return to the boil and simmer for 1 minute. Pour in jars, and leave to cool before eating.

Thai Sweet Chili Sauce 2


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Recipe Alert This is Found in... Most Emailed Recipes
(posted September 7, 2006)

Yields 3 cups (750 mL)

10 cloves of
garlic, peeled
4 large red chilies, stems removed
3 thumbs of fresh ginger, peeled and roughly chopped
1 thumb of galangal, peeled and roughly chopped
8
lime leaves
3
lemon-grass stems; remove the two outside leaves, discard the top third of the stem and finely slice the remainder
1 cup fresh
coriander leaves

Put in a
food processor and purée to a coarse paste.

Then add:

1 1/2 cups castor
sugar

together with 4 tablespoons water in a saucepn, place on a moderate heat, stirring well intil the
sugar dissolves. When it has, remove the spoon and turn up the heat to full. Boil for 5-8 minutes, do not stir, but of course, don't let the caramel burn either.

Stir in the paste, bring the
sauce back to the boil and add:

100 ml
cider vinegar
50 ml Asian
fish sauce
50 ml
tamari
Return to the
boil and simmer for 1 minute. Pour in jars, and leave to cool before eating.



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