From LOAF@bigpond.com Tue Jun 20 13:21:56 2000 Date: Sun, 18 Jun 2000 20:36:40 +1000 From: LOAF Newsgroups: rec.food.recipes Subject: Thai Sweet Chilli Sauce Followup-To: rec.food.cooking Thai Sweet Chilli Sauce 10 large fresh red chillies, chopped* 1 Tablespoon salt 4 Coriander roots 6 Cloves garlic, peeled 1 cup (250ml) Coconut vinegar ** 1 cup (250ml) White sugar Place the chillies, salt, coriander roots and garlic into a mortar and pestle and grind to a coarse paste. This can be done in a food processor, but don't over blend. The finished sauce should have some texture. Place the paste into a small stainless steel saucepan with the vinegar and sugar and bring to the boil. Stir until the sugar has dissolved, reduce the heat and simmer for 10 minutes. Cool, then keep refrigerated for up to two weeks. * If you want a milder sauce, remove some or all of the seeds ** Coconut vinegar can be found at any good Asian shop in your area. If you are having trouble finding coconut vinegar you can use white vinegar, but only use 3/4 cup (200ml) of vinegar and 1/4 cup (50ml) water as white vinegar tends to be harshly acidic. See more recipes like these a my new site http://www.users.bigpond.com/LOAF/index.html ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.