My good friend Gulliver is pretty much my kitchen soulmate. He came to visit me in Berlin a month ago and we had many food adventures including making seitan from flour (!!!!) and eating tons of Sriracha on everything. When he mentioned a guest post, I was ecstatic about the idea. Without further ado, here’s the recipe! If you like this, be sure to check out the first issue of his vegan cooking zine, Herbivorous Rex and his blog of the same name.
The chilli sauce is a thousand times nicer cold. Win
Guest Post: Gulliver’s Dark Chilli Sauce
- 8 tsp. chilli flakes
- 8 tsp. sugar
- 3 tsp. salt
- 5 cloves of garlic
- 100 ml scant 1/2 cup cider vinegar
- 100 ml scant 1/2 cup spirit vinegar
- 200 ml heaping 3/4 cup water
- 2 tablespoons golden syrup
- 1 tsp. cornflour/cornstarch
- Pour the water and vinegars into a saucepan, and pour in the salt and the sugar.
- Bring it to a simmer, and stir it all together until everything has dissolved.
- Smash the garlic under the flat of a knife and throw it in, as well as the chilli, then bring it to a boil.
- When boiling, spoon in the golden syrup and stir well, then lower the heat to a hearty simmer. This will give it a lovely caramel flavour.
- Reduce until roughly half the liquid has evaporated, then leave to sit for a while.
- When it has stopped steaming (you don't want chilli steam in your eyes), sieve it through a fine cloth, then return it to the pan.
- In a little bowl or cup, add a tablespoon of the sauce to a teaspoon of cornflour and stir until a paste is formed.
- Add this to the rest of the liquid and bring to a boil one last time, stirring enthusiastically.
- While still hot, pout into a bottle.
- Allow to cool, then pour on everything.
I’ve planed for awhile to make my own chilli sauce. I’m going to try this one. Thank you:)
Can you please translate for this curious American what spirit vinegar is? The recipe sounds delicious and I’d like to try!
I’d say just normal white vinegar will do the trick!
@dearmaroon – Yes, spirit vinegar is just normal white vinegar. Actually, mine is cheap “non-brewed condiment”, probably made of asbestos, but it’s basically vinegar.