Amazing Thai Sweet Chili Sauce
If you think Mexican is the only cuisine with some heat then you have not tried Thai or Indian food for that matter. Many places around the world have a spicy element to their cuisine and it is not just limited to Mexico. Many parts of Asia have dishes that would even make a seasoned Mexican food fan draw a tear to their eye it is a fact of almost any hot climate has some heat in its food and it is not just from the hot sun blaring down.
Spicy food is easier to digest in hot climates I am not totally sure of the medicine behind this but if you follow the suns path and where it is hottest and coldest you will notice a pattern to the local cuisine that mimics the climate. Whatever the reason historically it doesn’t matter as much today with modern luxuries like air conditioning but you will find spicy food fans all over and if you want to try some excellent spicy food you have to try Thai food it is spectacular.
As I have been on a one woman crusade lately to point out call it what you like I don’t care great food is happening everywhere and try and keep an open mind and you will treat yourself to some wonderful cuisine all over the globe. No one country has the market so to speak cornered on great cooking and it happens in some of the least suspecting places so keep your eye open and you will treat yourself to some things you never know existed and will be glad you did. And one of those places is Thailand it is an amazing source of great food.
- ⅓cup water
- ¾ cup granulated sugar
- ⅛ cup rice wine vinegar
- 1 tablespoon minced garlic
- ¾ teaspoon Sriracha
- 1 tablespoon of cornstarch
- 1 teaspoon red pepper
- 1 tablespoon cold water
- ¼ teaspoon sea salt
- In a small saucepan add the ¼ cup of water, rice wine vinegar and the granulated sugar on a medium heat when it begins to boil then add the red pepper and garlic and lower it to just a simmer and allow it to cook for a few minutes until the sugar is completely dissolved.
- To this add the Sriracha and let simmer a few more minutes.
- In a small glass bowl mix the tablespoon of water and cornstarch together until it dissolves.
- Lower the pot to a slow boil and then add the cornstarch mixture to it.
- Lower the heat once more and add the sea salt this will cause the sauce to thicken right away stir constantly until the mixture achieves the desired thickness. This should take about three to five minutes.
- Allow the sauce to cool and then serve, place any unused portion in an air tight container and refrigerate. Use any unused sauce within one week.
One of the things people like about Asian cuisine is the wonderful play of sweet and spicy that is prevalent in many dishes. It is a tease on the taste buds to give it these two distinctly different taste at once and this recipe delivers the spice and a bit of underlying sweet too but it is by no means a sauce for the faint of heart it does have heat so you may want to hold back the first time you make it on either the Sriracha or red pepper or a bit on both so you maintain the balance of these two spicy elements.
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