Thai sweet and spicy sauce
Ingredients
- Red bell pepper (large color pepper) Remove half of the seeds
- Small red pepper (source of spiciness) 2 pcs
- Garlic 5 cloves
- Pineapple pulp 80g
- Rice vinegar 80g
- White sugar 80g
- Water 40g
- Salt tsp
Steps
1. Preparation: cut the pineapple first! To prevent the pineapple pulp from being stained with other flavors later, just cut the fresh pulp into small pieces. Then remove the seeds from the red pepper, wash and cut into pieces, wash the small pepper, remove the head and cut into small pieces; peel the garlic and remove the film.
2. Put the processed red bell peppers, red peppers, and processed garlic cloves into a pot with water, cook until they become soft, take them out, and cook Don't pour the water. The amount of water used for cooking is not within the control of the recipe, so don’t add too much water when cooking.
3. Add the cooked red pepper, garlic and pineapple to the food processor, add 40g of the water used to cook the pepper, and stir into a uniform and fine mixture.
4. Pour into a saucepan (or open pot), add rice vinegar, sugar, and salt. After adding, taste it to see if you like it.
5. Heat over low heat while stirring, just like making jam, until the sauce changes from thin to thick, skim off the foam, turn off the heat and let cool.
