As a Santé contributor passionate about clean eating, Annemiek avoids store-bought sweet chili sauces loaded with refined sugar and additives. Her homemade version is incredibly simple, customizable, and far more delicious.
Ingredients
For 1 jar or bottle
- 3 red peppers
- 2 garlic cloves
- 1 cm fresh ginger
- 3 tbsp honey
- 150 ml water
- 50 ml apple cider vinegar
- 1 tsp fish sauce
- 2 tsp cornflour
- Sunflower oil
Additional tools needed: Immersion blender, preserving jar or bottle
Instructions
- Remove stems and seeds from the peppers, but reserve seeds from one for heat if desired. Cut peppers into pieces.
- Peel and finely chop the ginger and garlic.
- Heat sunflower oil in a saucepan and sauté peppers, garlic, and ginger for 1 minute. Stir in honey until bubbling, then add water and vinegar. Simmer 3-4 minutes and remove from heat.
- Blend with immersion blender, leaving some texture. Stir in fish sauce and adjust with more honey or sauce to taste.
- Mix cornflour with a little water to form a paste. Add to sauce, reheat, and simmer until thickened to your liking.
Tip
For milder sauce, skip the seeds. For extra spice, add more.
