Sweet Chilli Sauce - includes Thermomix method

Who doesn't love dipping into a sweet chilli sauce?

And with only 5 ingredients, you can make your own quickly and easily in around ten minutes!

Delicious with Thai food, such as fishcakes, crabcakes or plump and juicy prawns, this quick recipe can be put together while whatever you are dipping in it is cooking!

Serves four, easily doubled. You could even make up a large batch if you wanted to, and store it in sterilised bottles as it would last a long time due to the ingredients. 60 calories per serving [calories in square brackets].


Ingredients

• Half a large red chilli pepper (use a whole one if you want it more spicy), deseeded and cut into chunks [3]
• Half a red bell pepper (around 65g), deseeded and cut into chunks [20]
• 1 garlic clove, peeled [6]
• 50g golden caster sugar [200]
• 50ml rice wine vinegar (double check ingredients if cooking gluten free) [7]
• 50ml water
• 1 tsp light soy sauce (or tamari if cooking gluten free) [3]

Method
See below for Thermomix method (in italics)

1. Put the chilli, pepper and garlic into a food processor or mini-blender and pulse until finely chopped.

2. Put into a pan with the other ingredients, bring to the boil, and keep bubbling away for 5 to 8 minutes until a little syrupy - be careful not to overcook, or it will darken and turn jammy - although, to be fair, it will still taste nice even if you do!

Enjoy with my Thai Crab (or Fish) Cakes, or my Fragrant Thai Tiger Prawns, or anything else you care to dip in it!


Thermomix method

1. Drop chilli, garlic and pepper onto running blades, speed 8. Scrape down and give a quick blitz on Speed 8 for a couple more seconds to catch any larger pieces.

2. Add all the other ingredients, and cook for 8 minutes / Varoma temperature / Reverse / Speed 1 / MC off (and extractor fan on!). 

Enjoy with my Thai Crab (or Fish) Cakes, or my Fragrant Thai Tiger Prawns, or anything else you care to dip in it!