Tag Archives: white vinegar

Sweet Chili Sauce

Earlier in the year I posted a great Thai Shrimp recipe that uses sweet chili sauce.  I noted that I should start making my own but never got around to doing so.  Ripley also posted a fried green tomato recipe that uses sweet chili sauce and noted that the Chef’s fav is Mae Ploy.  With good premade ones already out there, it is hard to get motivated to make your own.  However, it is simple with few ingredients and keeps well in the fridge.  Making it at home means no preservatives and additives.  – ts

1/2 cup white vinegar
1/4 cup water
1/4 cup sugar, adjust according to your desired sweetness
6-8 small red chili peppers, chopped finely
1/2 tsp red chili paste
2 cloves garlic, chopped finely
2 (2 inch each) orange peel, julienned finely

Thickener:
1 – 2 tsp cornstarch
1 Tbsp water

  1. Combine ingredients for thickener in a small bowl and mix well then set aside.
  2. In a saucepan, combine vinegar, water, sugar, chili, garlic, orange peel, chili paste. Heat over medium heat . Stir until sugar is dissolved.
  3. Simmer until all ingredients has softened.
  4. Slowly whisk in cornstarch mixture and cook until it thickens. NOTE: Add cornstarch mixture slowly so as to avoid becoming too thick. If you accidentally add too much cornstarch mixture and the sauce becomes too thick, you can thin it out by adding a little bit more water and cooking it a little bit longer.
  5. Remove from heat and cool before serving or refrigerating.
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Filed under Asian food, Dips, Marinades, Sauces, Toppings

Statesboro Slaw ~ BBQ Fest 2K11

Every Southerner knows that you can’t have BBQ without slaw. It’s crunchy, tangy and – because it is technically made up of cabbage and veggies – it makes you feel a little bit better about hogging out on pork for 5 days in a row.
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This is JR’s friend’s recipe and the companion piece to Lexington Pork Shoulder. I have not had the pleasure of trying this yet, but I’m always happy with anything that allows me to increase my intake of ramen noodle seasoning to levels near that of my freshman year at Tulane. More sodium please!
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1 bag of coleslaw mix
2 Ramen noodle pkgs, chicken
1/2 cup slivered almonds
1/3 cup sunflower seeds
1/2 cup sugar
1/3 cup white vinegar
1/2 cup olive oil
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  1. Remove seasoning packets from Ramen noodle packages and crush up noodles.
  2. Mix sugar, vinegar, olive oil, and ramen noodle seasoning packets.
  3. Add all other ingredients (raw Ramen included) and mix well. Chill and serve.

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Filed under Side dishes, Southern food, Veggies