This sauce is very spicy. Like very. So if you are you have a sweet tooth maybe these recipes will be better for you>>
If you love spicy or tangy food this recipe is a good fit for you. It is simple, quick to make and can be kept for 3 months in your fridge. This single dip can go with many foods, from spring rolls to salads. I had to try this recipe multiple times before getting it right. This recipe has various different reflective flavors including sweet, spicy, sour, and even tangy!
2 thai chillis
1/4 red bell pepper
1 large red chili
3 - 4 garlic cloves
1/4 cup white vinegar
1/2 tbsp. soya sauce
1/2 tsp. salt
1/2 cup water
1 1/2 tbsp. corn starch
1/2 cup sugar
Start off by grinding chillis, garlic, bell pepper, and water.
Now, take out a saucepan and pour your ground mixture into it and cook it for a few minutes. Once it starts to boil, then put salt, vinegar, soya sauce, and sugar and continue letting it cook.
Now take your cornstarch in a bowl and mix it with around 2 tsp water. Now add this paste in your dip and gently mix it while it gradually boils. The reason we are adding cornstarch is that we want our dip to be slightly thick.
Once the dip thickens, turn off the heat and your dip is ready to serve!
If you don't have fresh red chillis you can use dry ones instead but they have to be soaked in water for a few hours
WARNING: Remember to wash your hands after touching the chili! I forgot and accidentally rubbed my right eye and Thai chillis aren't exactly sweet...
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