Asian Sweet Chili Sauce
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
2 pounds of peppers of your choice
1 onion, peeled and quartered
3 cloves garlic, peeled
1/4 cup cooking oil
1/2 cup rice wine vinegar (or cider vinegar)
1/2 cup brown sugar
1/2 cup fish sauce
Servings: Approximately 5 cups Prep Time: 10 minutes Cook Time: 20 minutes
In a food processor, add in the peppers, onion and garlic. Process until desired consistency. I like mine a rough mince.
In a wok, large pot or large sauté pan, heat the cooking oil until shimmering on medium high heat. Add in the pepper/onion/garlic mixture and cook until fragrant, about 1 minute. Add in the remaining ingredients, mix well and bring to a simmer. Turn heat to low and cook for 20 minutes, stirring occasionally. Quickly taste and decide if you would like to add more spicy-hot chili pepper.
Taste and adjust seasonings. If you feel like it needs more saltiness and savoriness, add 1 tablespoon of fish sauce. Need it sweeter – 1 tablespoon brown sugar. If the sauce is lacking that tang, or high flavor note – 1 tablespoon vinegar.
Use a combination of peppers based on your tastes: MILD PEPPERS:
bell pepper (yes, you can use regular bell peppers!)
Sweet chile pepper
Hungarian wax chile
Japanese shishito peppers
Thai bird’s eye chile