Getting to that time of year when bell peppers are getting cheap here. Considering making them into a Sweet Chili style sauce and wondering if anyone has a good basic recipe that could serve as a starter for me. Thanks

Sweet Chili sauce is usually made with Thai/Birdseye peppers but I'm sure you can add sweet peppers to mellow out the burn. Here's two ways to make it but I would add 2 tbs of fish sauce instead of salt to bring that umami flavor.

Thanks Rajun, I realize that it is traditionally made with something hotter however the Mrs and kids do not like hot food. if I was to start with something mild and slowly add more chilies I hope they will get used to the different flavors.

[mention]Whwoz[/mention] Yes start them off slow on the scovilles and the garlics, then over the years as you increase the intensity, you WILL wield extreme executive power!

I wouldn't even know how or where to begin to make a sweet chili sauce without hot pepper.
Might give it a try with my leftover sweet peppers with sugar water and lime juice.
In Mexico they have another name for bell peppers.
Actually several depending on what part.

Okay here it is and didn't take long.
Ingredients were 1/2 cup lime juice.
1/2 cup water.
About 2 cups chopped multi colored sweet peppers.
1/2 teaspoon citric acid.
1 cup white sugar.
4 drops red food coloring.
1/4 teaspoon xanthan gum.
2 teaspoons of my habanero sauce optional.
1 tablespoon thin sliced fresh ginger.
1 tablespoon grated ginger.
Pinch of salt.
Put water citric acid and lime juice in kettle and bring to simmer.
Let get almost tender.
Add sugar and ginger.
Stir till boil maybe more.
Sprinkle in xanthan gum as you stir.
You might want to cut back on the water.
Makes about one pint.
I like it and you can barely taste the habanero.

What a winner for kids and newbies to scovilles!

Bro, where's the garlic????? AND maybe you need to explain that you used lime and citric acid because you don't like vinegar since most people don't have a problem with it. It looks good, can you imagine a roasted sweet pepper version?

Rajun Gardener wrote: ↑Sun Feb 07, 2021 4:46 pm Bro, where's the garlic????? AND maybe you need to explain that you used lime and citric acid because you don't like vinegar since most people don't have a problem with it. It looks good, can you imagine a roasted sweet pepper version?

No fresh garlic so I omitted it, too lazy to go to the market for it.
Just used what I had at arms reach literally.
What I did do was mix some with mayonnaise New Mexico red chili powder and habanero sauce for a fried fish dip tonight.
I made potato salad the other day and I have no idea why it is so darn hot.
I can't remember putting habanero sauce in it.
And many of the Mexican salsas I buy have lime juice and citric acid like the guacamole salsa.

Thanks folks, much appreciated

I had some red ripe jalapeños left over from my fermenting.
Didn't know what to do with them.
Decided to make another sweet chili sauce because I'm about out of the other pint.
I cleaned out the peppers chopped them up.
I cut up some fresh garlic and ginger.
Heated up.
1 cup lime juice and one cup white sugar.
Put the peppers garlic and ginger in the food processor and chopped some more.
Added them to the lime juice and sugar along with 1 teaspoon of citric acid.
6 drops of red food coloring.
Let cook till peppers became tender.
Once that happened I took some of the juice and let it cool and added about 2 tablespoons corn starch.
Let the pepper sauce cool and stired in the corn starch.
Brought back up to a simmer so it would thicken.
Added 2 teaspoons of ghost pepper sauce.
Still not very hot.
I managed to get a pint jar and a half pint jar.
Forgot to weight the peppers sorry.
Probably around a pound or less after cleaning.
The pictures below will show about what everything was.
Fantastic sauce for fish or chicken.

I've never made a sweet chilli that tasted this good. I don't bother any more.

bjbebs wrote: ↑Fri Feb 12, 2021 11:39 am 20210212_112959.jpgI've never made a sweet chilli that tasted this good. I don't bother any more.

This one is my absolute favorite as well! So far nothing else will do. I'll try to make my own this year to do a comparison.

Serving suggestion with homemade Chilie magic shell.

bjbebs wrote: ↑Fri Feb 12, 2021 11:39 am 20210212_112959.jpgI've never made a sweet chilli that tasted this good. I don't bother any more.

Haven't seen this brand in our local stores. We use "Frank's Red Hot" brand of Sweet Chile Sauce and think that is great. I would like to make my own sometime and also try some other brands. A while back, we were eating at a restaraunt and had a delicious shrimp tempura dish with sweet chili sauce and my daughter identified the sauce as Frank's Red Hot, after confirmation from the restaraunt turns out she was right.

Mae Ploy is in most Asian markets. That and Datu Puti soy, can't live without.

With my next run I think I'll go with 1/2 more the amount of sugar and use straight habanero.
Almost all the sweet sauce I see has vinegar.
The acidity of lime juice and vinegar are practically the same so I use lime juice instead.
Any water added is coming from the peppers.
The citric acid is just extra insurance.
Tried several of the store brands Asian and others and not a big fan.
I might try the Try Me habanero Tiger sauce if I can find it.

Ran out of time to try this last season, just had a go using 2 cups worth of Avjerski (spelling?) Capsicum. Not too bad, lacks a little kick, which it definitely needs, but a good starting point. Bottles are 375 ml, so about 425 ml.
Have plenty of other peppers ripe at the moment, so plenty of opportunities to tweek what I am using.

Have made a further two batches, on a week ago and another today, which cleaned up nearly found kg of capsicum/pepper/chilli. Mostly Marconi Rosso and Sweet Pickle with a bit of heat coming from the kilogram or so of Santa Fe Grande that went in as well. A few bell peppers finished the batch off. 18 by 375ml bottles this time

From that big batch of sweet chilli sauce, one bottle was given to a co-worker of the wife's. Apparently it caused a bit of a domestic issue, with co-workers hubby going ballistic at one of the kids when they tried to sample "his" sauce. That bottle is now hidden away somewhere. A further two bottles and recipe will be forwarded, with one being hidden by co-worker this time. Must be good, I haven't tried it yet.