Every time I walk through the market and see a red pepper, I stop.
“Keep moving,” Suzen used to say. Used to. I found this recipe and now she is the one who grabs a handful of the bright red flavor bombs.
You can buy sweet chili sauce in the same stores, but they contain chemicals and are sweetened with loads of plain sugar. [Yeah, I know, sugar is a chemical but ….]. Here, the sweetness level is controlled by the amount of honey you choose and that honey can provide flavor undertones: wildflower, sage, orange, …
How to use this sauce? Everywhere. Great with Asian food. Even greater as an appetizer: put out a dish of goat cheese and crackers with the chili sauce served over the top of the cheese. And maybe a little more of that honey drizzled on top!
The recipe calls for putting the sauce into a sterilized glass jar with an airtight lid. We put our jars in the dishwasher, remove them while still hot, fill, seal, and put in the refrigerator. We use a jar or more each week, so storage is not a concern.
Braised Country-Style Pork Ribs with Chipotle
Yield: 4 servings
- 10 long red chiles
- 4 garlic cloves, crushed
- 3 tablespoons fresh ginger, peeled and finely grated
- ¾ cup apple cider vinegar
- Scant 1 cup light clear honey
- A good pinch of sea salt
Halve the chiles lengthwise, remove the seeds, and discard (you can add them if you wish, but the sauce will be even hotter). Thinly slice the chiles on the diagonal, or finely chop them.
Put all the ingredients in a medium saucepan over low heat. Simmer gently, stirring until well combined. Then allow to simmer for an additional 10-15 minutes, or until the sauce has thickened and is slightly syrupy.
Transfer to the jar and allow to cool before popping it into the fridge. The sauce will keep for well over a month.
Source: The Wholefood Pantry by Amber Rose [Kyle, 2017]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/50th second at ISO‑200