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Your Own Sweet Chili Sauce

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.05

$0.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

28 super bowl,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:12%

Spoonacular Score: 12%

 

Your Own Sweet Chili Sauce is an American hor d'oeuvre. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 28 and costs 5 cents per serving. One serving contains 55 calories, 0g of protein, and 0g of fat. 1 person has tried and liked this recipe. It is perfect for The Super Bowl. It is brought to you by Foodista. If you have palm vinegar, bell peppers, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). If you like this recipe, take a look at these similar recipes: Sweet Chili Chicken Egg Rolls with Creamy Sweet Chili Sauce, Sweet Potato Fries with Walnuts, Brown Sugar, & Sweet Chili Sauce, and Sweet Potato Fries with Walnuts, Brown Sugar, & Sweet Chili Sauce.

Cava, Shiraz, and Grenache are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Weinert Cavas de Weinert. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.

» Get this wine on Wine.com

Ingredients

Servings:
13.23 oz
13.23 oz cane sugar
cane sugar
0.07 oz
0.07 oz red cayenne pepper
red cayenne pepper
0.53 oz
0.53 oz corn starch
corn starch
0.28 oz
0.28 oz kosher salt
kosher salt
2.47 oz
2.47 oz red green bell peppers
red green bell peppers
2.92 oz
2.92 oz palm vinegar
palm vinegar
1.9 cups
1.9 cups water
water
13.23 oz cane sugar
13.23 oz
cane sugar
0.07 oz red cayenne pepper
0.07 oz
red cayenne pepper
0.53 oz corn starch
0.53 oz
corn starch
0.28 oz kosher salt
0.28 oz
kosher salt
2.47 oz red green bell peppers
2.47 oz
red green bell peppers
2.92 oz palm vinegar
2.92 oz
palm vinegar
1.9 cups water
1.9 cups
water

Equipment

cutting board
cutting board
blender
blender
cutting board
cutting board
blender
blender


Instructions

  1. Step-by-step directions:
  2. 1. For multi-color presentation, head & stem cut-off, without removing seeds of red & green bell and red cayenne peppers, lay a portion or a piece of each (should they be smaller) into chopping board. Chop very finely. Include the seeds, set aside.
  3. 2. Adding little of our water, also without removing seeds, head & stem taken-off, cut into 4 pieces & blenderize remaining bell and red cayenne until semi smooth emulsion is reached.
  4. 3. Leaving about 50ml water for corn starch slurrying, pour remaining water into the blender. STIR manually with long teaspoon so emulsion will be scraped off and mix well with water.
  5. 4. Pour into cooking kettle. Add vinegar, salt & sugar. Stir consistently and bring to a boil.
  6. 5. While waiting, in a container, mix well 50ml water and corn starch until no lumps are visible.
  7. 6. On first boil, simmer down to lowest cooking temp. Add in corn starch slurry and the finely chopped peppers.
  8. 7. Stir until a bit viscous consistency is attained.
  9. 8. Done.
  10. Notes:
  11. Yield: 80-90% (800-900ml)
  12. Servings: 26-28 on 30ml per serve basis at 80% yield (800ml)
  13. If more Red bell pepper is used, sauces outcome color is light red. More green means reddish-green note.
  14. Over time some discoloration will be visible & apparent. No worry. Since formulation did not use artificial colorants, it's bound to happen. What is lost is the "natural color" of bell & red cayenne peppers. Guaranteed, there is no effect on sensory qualities of finished sauce as: aroma, taste, mouthfeel etc.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.05
Ingredient
375 grams cane sugar
2 grams red cayenne pepper
15 grams corn starch
70 grams red green bell peppers
80 milliliters palm vinegar
Price
$0.52
$0.23
$0.06
$0.21
$0.26
$1.29

Nutritional Information

Quickview
54 Calories
0.03g Protein
0.06g Total Fat
13g Carbs
0% Health Score
Limit These
Calories
54k
3%

Fat
0.06g
0%

  Saturated Fat
0.0g
0%

Carbohydrates
13g
5%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
111mg
5%

Get Enough Of These
Protein
0.03g
0%

Vitamin C
2mg
3%

covered percent of daily need

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