Eat The Seasons
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Title of recipe*
Wagmam chilli dipping sauce
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Ingredients (please enter each one on a separate line)*
250g red chillies, trimmed 3 garlic cloves, peeled and roughly chopped. 100g light brown sugar 2 tsp white wine vinegar 100ml water
Combine everything in small pan with the water, bring to the boil and simmer over a moderate heat until soft, about 5 minutes. Blitz in a blender and season with a scant teaspoon of salt. Return to the pan, simmer for a further 10 minutes, taking care not to let it catch on the bottom. Allow to cool and refrigerate.
Makes about 200ml
Comments (any other comments)
Many bought sweet chilli sauces deliver too much sweetness and not a lot of character in the chilli, two things which you maintain control over when you make this all-purpose sauce at home. It will last indefinitely in the fridge and is, according to some, rather good on a bacon sandwich in place of ketchup.
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