Ingredients 4 (about 100g3.5oz) long red chillies 3 (about 10g/0.35oz) red birds’ eye chilli 6 garlic cloves (about 30g/1oz) garlic, peeled 150ml water 100g white sugar 15ml white vinegar 15ml fish sauce 4g (0.14oz) salt 5g (0.17oz) potato starch or cornstarch mixed with 5g (0.17oz) water
I had heaps of fresh green chillis from the garden I didn't want to waste so thanks for the recipe its really yummy sauce! Mine had a real bite to it but was so tasty
Thank you for the recipe! I made this today it came out just how I like it. Diced up the chillies a bit more with a blender because I don't have a processor. Also reduced the amount of sugar. Couldn't find potato starch, so went with cornflour. Still awesome :)
may i ask something you use potato starch to thicken the chili in my chile i use sugar also but can i use pectine sugar (for jams also instead of potato starch
This looks fantastic!! I'm thinking about dehydrating and vacuum sealing something like this for long shelf-life. Do you have any recommendations with that?
I am not daring to cut hot chili without gloves anymore. I can tell you that touching your eye after cutting hot chili, even after washing hands, is very painful.
@@ilovebritneybitch6979 It is weird that you find it weird because you do that too, you are just not aware of it. For example while you are yawning, or you rub your eye because your eye is itching while watching tv. While cycling when you have a teary eye because of the wind. In the shower after washing your face, just name it.
omg it really works. before this im using corn starch (so it looks very cloudy) but after using potato starch, it looks EXACTLY LIKE THE STORE BOUGHT!!!! 💥💥💥 im not gonna buy this sauce from the supermarket anymore.
Hi Marion, I would like to ask you how do you use this Thai Sweet Chilli Sauce? (I only know that we can use it as a dipping sause to spring rolls.) :) Thanks!!
I was looking for a thai chilli sauce similar to Wing Zone (I only order it for my shrimp, which is yummilicious), I will give this a shot. Thanks for sharing
Hi Marion, what type of white vinegar is it you use? Is it white wine vinegar, rice vinegar, distilled vinegar, apple cider vinegar, they all have such different flavour profiles.
is it okay to strain the seeds and only keep the liquid ? It won't affect the taste, spiciness and texture (like the potato starch will still thicken the sauce if passed through a strain?) ?
Wanted to know what kind of chili’s are the long ones. You said birds eye for the smaller ones but not the exact name for the first and it’s not on the recipe on your site. Thanks.
Was spicy but in a good way even without the seeds and OH so YUMMY! Thank you for this wonderfully easy and gratifying recipe! I wound up straining out the fleshy parts as I can't take the heat but the sauce was A+
Marion..I loved all Ur recipes..U make everything with less effort n make Ur viewers enjoyable..that wants us to try Ur recipes.. I am a great fan of yours.. God bless you always
Yummm! I just made this 👍✨🌶🌶🌶 but I used only two of the most spicy chilies and that was more than enough heat for me 🥵 it was so much better than the store bought crap!
Hi Marion, great video! could you please tell me if it would be ok to use lemon juice instead of vinegar? Would it still taste good? PS: I always buy your products from Coles :)
Hi That sweet chilli sauce is real awsome and mouth watering. just what i crave for. All my favourite indgriedents to give that kick. just learnt the new indgriedent potato starch.will try that out next time. Thanks for that tip. cheers👍
I just made this sauce and it's great. I used around five, small, birdseye chillies (along with the larger, mild chillies) as I like the heat - but it was a little too much and it's burning my mouth just from tasting it 😅 In future I'll go for milder and then add a little more hot chilli if it needs it. Great recipe, thanks!
The seeds don’t have much capsaicin, which is what causes the spicy flavor. I don’t know why so many chefs tell you to remove seeds, when the heat is all in the white part of the chili peppers.
My mouth is very sensitive to chili , lol I put half of a tsp in my pot . When you eat chili I think always about how you can eat that much chili 😱☺️. I love your channel by the way and your personality 😘😘😘😘
Corn flour and corn starch are not the same thing. Unless they are in England or where ever you are from. Corn starch is refined from corn flour but its only the starch. Corn flour is typically masa that has been ground to a flour consistency. You can use corn flour to make tortillas. You can't make tortillas with corn starch.
