I made this sweet chilli sauce a week or so ago. It came from a combination of recipes. It was the right consistency and heat, but is far too sweet for me.
Ingredients
• 7 fresh chiles
• 4 cloves garlic, peeled
• 3 tablespoons fish sauce
• 1 cup rice vinegar
• 1 cup water
• 1 cup granulated sugar
• 1/2" piece of ginger, peeled
Would cutting the amount of sugar by half be too much? Would this upset the balance of the sauce and the consistency? To get around the consistency I assume that I would simmer the sauce longer.
Edited 1 time(s). Last edit at 05/23/2009 07:11AM by mark.