Sweet Chili Sauce
(click on image to enlarge)
Makes about 1 1/2 cup.
Just like from the bottle in the Asian shop! OK maybe better.
Ingredients
- 1 Red Bell Pepper, ripe and deep red
- 1 Mango, very ripe
- Red Chili (or flakes) to taste, Hot as you like
- 10 Dates, stoned
- 8 cloves Garlic (large cloves), pressed
- 1 teaspoon Ginger (fresh), pressed
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Salt
Preparation
Put it all into Food Processor. Run it slow to allow flavors to blend as it breaks the pieces down. Stop it before it goes to liquid while it still has little chunks and bits in it.
Put on a good DVD, grab your favorite crackers and devour!
Comments
Zoe writes: (June 25, 2008)
I would just like to say that this is the best sweet chili sauce I have ever tasted. I managed to have a couple of bits of cracker with some on before Chris polished the lot off! Wowee it is fabulous. Tastes just like the ‘real’ thing, actually, way better than the ‘real’ thing.
Winona writes: (June 25, 2008)
It looks like the perfect compliment to spring rolls!
rachel_akiko writes: (June 25, 2008)
That sounds awesome, I love mangoes in spicy recipes! :D
Khaas Ladki writes: (June 25, 2008)
I love this stuff! This is similar to a spicy mango chutney I used to get… mmmm
omshanti writes: (June 26, 2008)
chris, how did you get your dates to inhale? ;0) hahahahahahaha
carrie6292 writes: (June 26, 2008)
Oh my gosh, this is going to be made next week while on vacation!!!! Cannot wait to try them! Winona – i was thinking the same thing! That’s what i’ll do with this one :) Thanks, Chris!!!
zöchen writes: (June 30, 2008)
I am absolutely speechless. I have been unable to eat sweet chili for years UNTIL NOW! Chris please keep working your magic. This sauce is insane!!!!!! P.S How long do you think this will last in the fridge. I followed your measurements and it’s way too much for me and my partner to finish in one night.
carrie6292 writes: (July 02, 2008)
Chris or Zoe, can you recommend a good chip replacement recipe? I’ve tried a few corn chip recipes and i hate how sweet they are… everything else i’ve made comes out like a cracker… Thanks!!
repurpose writes: (July 11, 2008)
Sounds so good! What kind of “red pepper” is used though? A sweet bell pepper, a hot cayenne pepper?
silent_advocate writes: (July 14, 2008)
repurpose, it’s a red bell pepper, and if I were you I’d go for the deepest and dark red pepper you can find. I recently made it with a red pepper that wasn’t picked at the peak or ripeness, and the sauce seriously suffered. This is officially my second favorite recipe of all time to all readers, I usually omit the ginger but I’m sure it just makes it that much better ;)
cherie03 writes: (July 23, 2008)
Chris, could you suggest a substitute for the mango? The only tropical fruits I like are citrus, pineapple, kiwi, bananas. Thank you.
carrie6292 writes: (July 26, 2008)
Cheri – i bet the pineapple would be a really good substitute! More hawaiian, but still really good :)
Snowfairy writes: (July 29, 2008)
Hi Chris, you & Zoe are my idol’s by the way:) I love the sound of this sauce, but I can’t eat vinegar – is there anything I can use instead? Lemon juice maybe, would it taste as good? Thanks xxxx
silent_advocate writes: (July 29, 2008)
After making this amazing recipe about ten times, I discovered another essential, in the form of the mango used. I have tried this recipe with 4 different varieties of mango’s (I’ll try and remember all of them) and so far a champagne mango is superior. Definitely select a mango that is almost too ripe, just this side of too ripe.
chriscarlton writes: (August 15, 2008)
Snowfairy: Lemon Juice will do the trick I think.
bronwyn writes: (October 02, 2008)
Wow this looks awesome. Is there anything I could substitute for dates? Maybe raw honey? Thanks!
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