"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Monday, September 10, 2012

Canning: Sweet Chili Sauce

All-natural Sweet Chili Sauce
This is NOT the Thai-style Sweet Chili Sauce (which I tried before and did not like).  Last year, when I had tons of tomatoes from my garden, and I had lots of tomato juice (this is the juice I get if I try to remove the seeds first before processing the rest of the tomatoes to make tomato sauce), I got curious is I could use that tomato juice in combination with the leftover bread and butter pickle brine to come up with my own version of UFC Sweet Chili Sauce, which my family (including my picky husband!) loves on fish sticks and chicken fingers. Of course, my sons and I love to use it also on lumpia shanghai. I strained the BBPickle brine to remove the mustard seeds, then experimented with combinations and other spices until I was satisfied. To my surprise, hubby even loved it better than the UFC Sweet Chili Sauce, but I did not make notes of how I actually made my version. So this year, I tried to recreate. I had hubby taste it, although at this point the flavor is not yet fully develop  -- vinegary still, and very mildly hot. But we know that with time, the vinegar flavor will mellow down, and the hot pepper flakes will make this hotter. So, with hubby's approval, I finalized my recipe. We will try to check in two weeks whether the pepper flakes have finally made this hotter (hopefully not too much). If still mild, I can easily reheat the whole batch and add more red pepper flakes, then process again.

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