I was thinking about what to do with this bumper crop of chili peppers when I discovered that my local shop was out of my most favourite sauce in the whole wide world - Thai Sweet Chili and Garlic sauce. It's fantastic sauce. It's spicy without being overpowering, sweet without being coying. It's the most wonderful balance of chili and garlic. Not quite as thick as ketchup, but thick enough to dip my fishfingers in. It is equally at home as a dipping sauce or stir fry cooking.
Then I thought. Maybe I can make my own?
Can you help me find a recipe? Any thoughts on a book or link that can guide me in making this delicious sauce?
I've already made four years worth of spicy rooster style sauce (fermented chili and garlic). https://food52.com/recipes...
I'm looking for something a little less intense. Like ketchup is to its stronger cousin tomato paste.
Hopefully the recipe uses apple cider vinegar and includes canning instructions. Keeps well in the fridge once opened. You know, the usual saucey qualities.
Thanks in advance.