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A more time-consuming pub cooking technique that also produces tasty meals is pit cooking. Pit cooking is excellent for items that can be wrapped in aluminum foil to be cooked. It is also a great camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating rocks and coals that are buried in the ground. As the rocks cool off, their emitted heat cooks the food. To pit cook, first dig a hole that’s about three times larger than your cookware. Line the pit with rocks and build a fire in the middle. Once the fire has burned rapidly for approximately an hour, push the warm coals and stones into the center. Layer your wrapped meals or covered skillets in addition to the rocks and coals and put more on top. After a few hours, you’ll have some tasty camp food to relish.
We hope you got insight from reading it, now let’s go back to homemade sweet chili sauce for spring rolls recipe. To cook homemade sweet chili sauce for spring rolls you only need 12 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to prepare Homemade Sweet Chili Sauce for Spring Rolls:
- Get To make about 30 ml of sweet chili sauce:
- Take 5 tbsp Vinegar (grain vinegar)
- Take 2 tbsp Sugar
- Use 1/5 tsp Salt
- Get 2 Red chili pepper (or fresh chili pepper)
- Take 1 clove Garlic (grated)
- Get To make about 120 ml of sweet chili sauce
- Prepare 300 ml Vinegar (grain vinegar)
- Get 8 tbsp Sugar
- Get 1 1 teaspoon Salt
- Use 6 Red chili peppers (or fresh chili peppers)
- Provide 3 clove Garlic (grated)
Instructions to make Homemade Sweet Chili Sauce for Spring Rolls:
- Remove the stems and seeds from the red chili peppers. If you don't like it spicy, discard the seeds, and soak the chili peppers in the vinegar. But if you don't mind it spicy, soak the chili peppers together with the seeds in the vinegar to rehydrate.
- When the chili peppers have become soft, finely chop them and put them back in the vinegar. Add the garlic, sugar, and salt to adjust the basic taste of the sauce.
- Transfer to a pot, and turn on the heat. Over high-medium heat, let the sauce boil until it reduces to 1/2-1/3 while agitating the pot.
- Skim off the scum while the sauce is bubbling away. When it's nearly done, the bubbles will become bigger, so watch it carefully…
- When the sauce slightly thickens, it's done. When it's cool, it will thicken more. If you are making a small quantity, you can make it in the microwave, but be careful not to let it boil over!
- Tips: If you don't like a strong sour taste, you can replace half of the vinegar with water. Compared to store-bought sweet chili sauces, this sauce is a little less sour and sweet.
- So, using this sauce as a base, adjust the amount of chili pepper and sugar to suit your own taste.
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Now, Add your slurry unto the simmering sweet chili sauce. For the sweet and spicy sauce, first mince the garlic and finely chop the fresh chili if using. Remove some seeds if you prefer a less spicy sauce. Cook over medium heat and stir well to dissolve the sugar. The only ingredient with gluten in this sweet chili sauce recipe is soy sauce.
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