Sweet Thai Chili Sauce Recipe by April R
Cooking Instructions 1 Add the first 7 ingredients and only 2 tsp of the ketchup (add the rest of the ketchup later) to a blender and mix. 2 Add the chili mixture to a large cast iron pan over medium-high heat until it boils. Once the sauce comes a boil, simmer. Add the rest of the ketchup and stir. 3 Remove about 10 tbs of the sauce from the skillet and place it into a small bowl. Add the flour and whisk well until smooth with no clumps. Add the slurry to the skillet and mix. 4 Return sauce to a boil for 2 minutes then simmer for 5-10 minutes until your desired thickness. The sauce will start to thicken. If not thick enough add more sauce (about a tbs) to a bowl and bit more flour (1/2 tbs) Let the sauce cool to room temperature then pour into a jar with an air tight lid. 1 Add the first 7 ingredients and only 2 tsp of the ketchup (add the rest of the ketchup later) to a blender and mix. 1 Add the first 7 ingredients and only 2 tsp of the ketchup (add the rest of the ketchup later) to a blender and mix. 2 Add the chili mixture to a large cast iron pan over medium-high heat until it boils. Once the sauce comes a boil, simmer. Add the rest of the ketchup and stir. 2 Add the chili mixture to a large cast iron pan over medium-high heat until it boils. Once the sauce comes a boil, simmer. Add the rest of the ketchup and stir. 3 Remove about 10 tbs of the sauce from the skillet and place it into a small bowl. Add the flour and whisk well until smooth with no clumps. Add the slurry to the skillet and mix. 3 Remove about 10 tbs of the sauce from the skillet and place it into a small bowl. Add the flour and whisk well until smooth with no clumps. Add the slurry to the skillet and mix. 4 Return sauce to a boil for 2 minutes then simmer for 5-10 minutes until your desired thickness. The sauce will start to thicken. If not thick enough add more sauce (about a tbs) to a bowl and bit more flour (1/2 tbs) Let the sauce cool to room temperature then pour into a jar with an air tight lid. 4 Return sauce to a boil for 2 minutes then simmer for 5-10 minutes until your desired thickness. The sauce will start to thicken. If not thick enough add more sauce (about a tbs) to a bowl and bit more flour (1/2 tbs) Let the sauce cool to room temperature then pour into a jar with an air tight lid. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cucumber and Egg Macaroni Salad Cheesy Stuffed Shells Spanish Pork Chops in the Crock Pot Bacon wrapped, cream cheese and jalapeño stuffed chicken breasts Quick Ramen Noodles Stir Fry Cucumber and Egg Macaroni Salad Cheesy Stuffed Shells Spanish Pork Chops in the Crock Pot Bacon wrapped, cream cheese and jalapeño stuffed chicken breasts Quick Ramen Noodles Stir Fry Libby's Famous Pumpkin Pie Smokey Paprika Salmon Salad Oven Roasted Green Beans with Garlic Oyster Sauce Enchiladas Swizzas Cranberry Orange Sauce One Pan Garlic Dill And Lime Butter Chicken With Rice Beef Casserole Quick Ramen Noodles Stir Fry Skaltsounia Cucumber and Egg Macaroni Salad Libby's Famous Pumpkin Pie Smokey Paprika Salmon Salad Oven Roasted Green Beans with Garlic Oyster Sauce Enchiladas Swizzas Cranberry Orange Sauce One Pan Garlic Dill And Lime Butter Chicken With Rice Beef Casserole Quick Ramen Noodles Stir Fry Skaltsounia Cucumber and Egg Macaroni Salad