Sweet ‘n’ Spicy Chili Sauce
~3-6 Red chili peppers*
~Spray olive oil
~1/4 cup white vinegar
~1/2 teaspoon dry garlic or 1 tablespoon fresh garlic minced
~1/2 cup cane sugar
~1/2 cup water
~1/2 tablespoon sea salt
*Note: I used Carolina Cayenne Chili Peppers – but you can substitute in any type of red hot pepper you like. Just be mindful of the heat associated with whatever type of pepper you use. The Carolina Cayenne Chili Peppers are long, making them bigger in size, but not the hottest of the hot. You could easily substitute a couple habanero peppers for three of these. Also I am immune to spicy…I can’t remember the last time something was ‘too spicy.’ If this is you 6 peppers is where you wanna go. I recently made a couple batches of this for friends and I used 3 peppers. I haven’t been told it was inedible so I’m guessing I hit the spice ‘o’ meter perfectly on this one. The average person will do just fine with 3 peppers. If you are dealing with someone super sensitive I recommend using 1 pepper or skipping the peppers completely and substituting bell peppers that will lend sweetness and color to the sauce without the heat.
1) Preheat oven to 200C. Rinse your peppers, and pat them dry. Place on a lightly greased baking dish or non stick baking dish. Spray peppers lightly with olive oil, and sprinkle them with a thin layer of sea salt. Allow to cook until black/brown spots appear on the top side of the peppers – about 20 minutes maximum.
2) Peel off any dark spots from your peppers. Throw all the ingredients listed above into your blender. Blend on high for 30 seconds to a minute. Allow to sit for a minute or so. Blend another minute or two being mindful of how hot the motor feels on your blender. If you have a good quality, high powered blender you can simply blend on high for 1-2 minutes without overheating your machine.
3) Pour into a clean glass jar and seal the top tightly. This will keep in the fridge for a couple weeks. If you like to double dip with your utensils it may go bad quickly so keep your dipping spoon clean. Use this sauce on noodles, dumplings, drizzled over soups or anything else that tickles your fancy.
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