Sweet chili sauce

Course Sauce, Side dish
Cuisine Thailand
Servings 175 ml


  • 120 ml Azijn. witte wijn
  • 100 g Suiker
  • 0,5 tl Zout
  • 1 pcs Rode peper roughly mashed
  • 2 tblsp peanuts roughly mashed


  • In a pan, stir together the vinegar, sugar, salt, red pepper and 4 tablespoons of water. Boil and simmer for 2 minutes. Turn the heat down and let the mixture simmer for another 3-5 minutes until it has a syrupy consistency. Remove the pan from the heat and let cool. Garnish the dip sauce with some peanuts and put it on the table immediately. You can also place the sauce in a sterilized pot up to 1 cm below the rim, let it cool, put the lid on it and keep it in the fridge for 1 week at most.
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