Sweet chilli sauce

Sweet chilli sauce

By
From
Ben's BBQ Bible
Makes
600 ml
Photographer
Billy Law

Sweet chilli sauce exploded onto the food scene some ten or fifteen years ago, and became a gastro-pub staple served with chunky chips and sour cream. It shows how versatile the sauce is, and how popular it has become. It’s the perfect accompaniment to Gai yang: Thai barbecued chicken, and also works well with barbecued seafood — prawns, scallops or lobster.

If you prefer a milder sauce, use eight rather than fifteen chillies!

Ingredients

Quantity Ingredient
500g caster sugar
500ml white wine vinegar
500ml water
4 lemongrass stems, finely sliced, white part only
10 garlic cloves, peeled
15 long red chillies, chopped
1/2 teaspoon salt

Method

  1. Combine the sugar, vinegar and water in a saucepan and bring to the boil.
  2. Place the lemongrass, garlic, chillies and salt in a food processor and purée to a fine paste.
  3. Add the paste to the saucepan, then simmer and reduce by half. Skim off any floating bits or any foam that forms.
  4. Once thickened, set aside to cool.
  5. The sauce will keep for up to 2 months in the refrigerator if stored in an airtight container.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again