How to Make Sweet Chilli Dipping Sauce (you could also try my Hot and Sweet Chilli Jam)
If you want to be a big hit at your barbecue, this Sweet Chilli Dipping Sauce is a must have, and so easy to make.
This sweet chilli dip has initially a gorgeous sweet taste but then you get that big chilli kick at the end; it will liven up everything at your BBQ or just imagine dipping your Chinese Crispy Spring Rolls.
The great thing about making your own chilli dipping sauce is that you tailor it to your exact needs and taste; if you don’t want it quite so hot don’t include the chilli seeds, if you want it thicker reduce it down more, if you want it more pourable don’t add so much corn flour and so on.
So, I’ll stop talking about it and we’ll get on shall we?
You will need;
3 - Cloves of Garlic
2 - Large Red Chilli’s (whichever chilli’s you like but remember some are hotter than others)
125 ml – White Wine Vinegar (distilled white vinegar will do)
125 gm – Demerara Sugar (you can use white sugar if you prefer)
180 ml – Water
2 teaspoons - Salt
1 Tbs - Corn Flour
28 ml - Water (for the corn flour paste)
When you peel garlic it’s much easier if you crush it first
Peel and roughly chop the garlic and roughly chop the chilli’s (take the seeds out first if you want your chilli dipping sauce to be a little milder).
Put them in a food processor along with the vinegar, water (180 ml) and salt then process them up quite small.
Transfer your mixture to a saucepan, add the sugar and bring to the boil. Leave to simmer on a medium heat for 10 minutes.
Mix the corn flour and 28 ml of water into a paste, add it to the mixture after it has simmered for 10 minutes and stir it in. Simmer for another 10 minutes, stirring occasionally.
That is it you are done.
The chilli dipping sauce will be hot and runny, let it cool down and when it is cold it will become thick and sticky just right for dipping.
Why not try my Hot and Sweet Chilli Jam it's great with cold meats and cheese