Thai Sweet Chili Sauce

submitted by dave

Yields 3 cups (750 mL)

10 cloves of garlic, peeled
4 large red chilies, stems removed
3 thumbs of fresh ginger, peeled and roughly chopped
1 thumb of galangal, peeled and roughly chopped
8 lime leaves
3 lemon-grass stems; remove the two outside leaves, discard the top third
of the stem and finely slice
the remainder 1 cup fresh coriander leaves

Put in a food processor and puree to a coarse paste.

Then add:

1 1/2 cups castor sugar

together with 4 tablespoons water in a saucepan, place on a moderate heat,
stirring well intil the
sugar dissolves. When it has, remove the spoon and turn up the heat to
full. Boil for 5-8 minutes, do
not stir, but of course, don't let the caramel burn either.
Stir in the paste, bring the sauce back to the boil and add:

100 ml cider vinegar
50 ml Asian fish sauce
50 ml tamari
Return to the boil and simmer for 1 minute. Pour in jars, and leave to
cool before eating.


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