I’m making a ton of spring rolls for an event this coming weekend, and the host wanted a chili sauce. They wanted mild heat, and sweet flavor, and this is what I came up with.
For spring rolls, I think this is the perfect sauce.
So, you ready… Let’s get into the kitchen.
prep time10 Min
cook time55 Min
red bell pepper, seeded and chopped
poblano chili, seeded and chopped
How To Make
Gather your ingredients.
Place the pepper, chilies, sugar, vinegar, and water into a saucepan over medium heat.
Bring the mixture up to the boil, while stirring, then reduce to a low boil, and simmer, uncovered, for 30 minutes.
Remove from heat, and allow to cool for 15 minutes.
Pour the ingredients into a blender, or food processor, fitted with an S-blade.
Blend until the mixture is completely smooth.
Place back into the saucepan, and slowy simmer until the mixture begins to thicken, about 20 – 25 minutes.
Chef's Tip: While the sauce is reducing, check the seasoning and see if it need a bit more sugar... some people like it real sweet.
Chef’s Note: The sweetness of this chili sauce comes from the red bell pepper, and the coconut sugar. I would not leave out the pepper; however, if you feel the sauce is too sweet , you could reduce the amount of the sugar.
Chef’s Note: The heat of this chili sauce comes from the Poblano chili, if you want it hotter, you could always choose a different chili, such as: Habañero, or Serrano.
Use this sauce as a compliment to chicken, seafood, spring rolls; even a dip for cheese. Enjoy.
Keep the faith, and keep cooking.
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Categories & Tags for Sauce Essentials: Sweet Chili Sauce: