Ginger Sweet Chili Sauce Ingredients

Ginger Sweet Chili Sauce Ingredients

• 7 Medium sized Poblano Peppers
• 5 Super-Hot Chili Peppers
• 250ml Water (1 Cup)
• 1-1/2 Cups Jam Setting Sugar
• 125ml White Vinegar (1/2 Cup)
• 125ml Malt Vinegar (1/2 Cup)
• 1/2 to 2/3 Cup grated fresh Ginger
• 2 TBSP Thick Kecap Manis
• 2 TBSP Kaffir Lime Leaves (4 Leaves)
• 1 TBSP Coriander Leaves finely chopped
• 1 TBSP Coriander Seeds
• 3 tsp cornstarch (Optional thickener)
• 1/2 tsp Cumin Powder

Feel free to add more fresh ginger if you really want a strong taste of ginger. I used roughly a hand full or 2/3 of a Cup of grated fresh ginger.

Cooking Method Ginger Sweet Chili Sauce

• Roughly chop all of the chili peppers and grate the fresh ginger.
• Add all of the ingredients into a pot except for the Sugar. The sugar isn’t added until the last 4 minutes of cooking.
• Boil the ingredients for ten minutes, keep the pot covered with a lid and stir the Hot Sauce every few minutes.
• After ten minutes remove the pot from the heat and allow the Hot Sauce mixture to cool off. Once the ingredients are at a safer handling temperature pour the ingredients into a blender/food processor. Pulse the mixture a dozen or so times. Don’t puree the mixture, you want to keep noticeable chunks of the Poblano in the Sauce mixture. The mixture will be very thin and runny, we would normally blend the Hot Sauce ingredients for a long time as this helps to thicken Hot Sauces. In this recipe we will use the Sugar to thicken the Sweet Chili Sauce.
• Add the sweet chili sauce mixture back into the pot and continue to boil for a further 15 minutes. Keep the lid on the pot and stir the sauce every few minutes.
• After 15 minutes pour in all of the Jam Setting Sugar, stir the sauce for the next 4 – 8 minutes.
• If you want the sauce to be extra thick cornstarch can be added. Three teaspoons of cornstarch is mixed into a small amount of cold water to make a slury which is stirred into the sauce after all of the sugar has dissolved..
• Time to bottle the Sweet Chili Sauce, this needs to be done while it is still very hot. Be very careful.
Once the Ginger Sweet Chili Sauce has been bottled allow it to cool. A good tip is to carefully turn the bottle upside down a few times during the cooling period. If you do this the pieces of Poblano Peppers and various spices will stay evenly suspended in the sauce while the sugars set the Sauce.