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Sweet and Sour Chili Sauce
Instructions
I remove the skin from the tomatoes. I make small cross-shaped cuts on the tomatoes with a sharp knife and scald them with boiling water. I leave them in the hot water for a minute, then transfer them to cold water – the change in temperature helps the skin come away easily. Without blanching it is impossible to remove it, and in the finished sauce it curls up into unpleasant films.
I chop the peeled apple and put it into the blender bowl. I use sweet-and-sour varieties – Antonovka or Simirenko. Sweet red apples would make the sauce cloying. I always cut out the core; the skin can be left on for extra pectin.
I add the tomatoes to the apple in the blender bowl. For the sauce I use meaty varieties such as plum tomatoes or oxheart – they give a thick mass with a minimum of juice. Watery tomatoes have to be cooked down for a long time, and the bright flavour is lost.
I blend the ingredients into a smooth puree – I run the blender for 1–2 minutes at maximum speed. You can also grind the components with a meat grinder, but the texture will be coarser. For the smoothest sauce, additionally rub the mass through a sieve.
I chop the onion and the chili peppers. I always cut the chili while wearing gloves, or wash my hands straight away – capsaicin sinks into the skin and then easily gets into the eyes. I puree these components in the blender separately from the tomato mass.
I saute the onion and chili puree in refined olive oil until golden, 5–7 minutes. This stage takes the sharpness off the raw onion and brings out its sweetness, while softening the searing heat of the chili. I keep the heat medium – on high the mass will scorch and turn bitter.
I pour in the tomato puree. I simmer the mass for 10–12 minutes until it reaches the thickness of a sauce, stirring from time to time so it does not catch on the bottom. Then I pour in the apple juice and vinegar. I bring the sauce to a balanced taste with salt and sugar – I taste and adjust it only after it has cooled, as hot the flavour seems weaker.
I boil the spicy sauce for 5–7 minutes until the desired consistency – I adjust the thickness to taste. I divide the sauce among sterilised jars of 200–300 ml. I seal them with lids and leave them to cool upside down under a blanket – this creates a vacuum and the sauce keeps longer.
Tips
- 1
Adjust the amount of chili to your own taste – 6 peppers give a noticeable heat in the style of Thai sweet chili. For a family version, use 2–3.
- 2
The apple is not for flavour but for thickness and balance. Do not skip this ingredient, or the sauce will turn out thin and too sour.
- 3
For the smoothest texture, rub the finished sauce through a fine sieve – this removes all the seeds and bits of skin. Tkemali sauce is made in a similar way.
- 4
Serve with kebabs, grilled chicken or nuggets, or use it as a dip for chips and vegetable sticks – the sauce is versatile.
FAQ
How long does the finished sauce keep? +
In sterilised, hermetically sealed jars in the pantry – up to six months. Once opened, be sure to move it to the refrigerator and eat it within 7–10 days. Without sterilisation, in the refrigerator – up to 2 weeks in a glass container with a tight lid. If a film or mould appears on the surface, throw the sauce away; do not try to scrape off the top layer.
Can the sauce be made less spicy? +
Yes, reduce the amount of chili to 2–3 peppers or use milder varieties – jalapeno instead of Thai. Remove the seeds and white membranes – it is in them that the capsaicin responsible for the heat is concentrated. You can add more apple for sweetness. For a really mild version, replace half of the chili with sweet red pepper.
What to serve sweet and sour chili sauce with? +
This versatile sauce goes with meat (chicken, pork, beef), fish (salmon, sea bream), seafood, vegetables, pasta and rice. It pairs excellently with Asian dishes – with rice noodles, spring rolls and tempura. Use it as a marinade for wings or a dip for chips. It is also good on sandwiches with cheese and smoked meats.
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