Weekend Herb Blogging # 98 - Chili Flakes

Hosting for this week's Weekend Herb Blogging is no less than Kalyn herself from Kalyn's Kitchen. For my entry this week, I am featuring another increasingly popular spice - Chili Flakes. Asia Pacific's big suppliers of Chili flakes are China and India. But in the Philippines, we have our own share of real hot and spicy pepper in the form of "siling labuyo" or bird's beak chili. It's believed to be hotter than world renowned Tabasko. Chili adds a different zest to any dish. It's so versatile that it's use is really unbounded. You can add it in sweets, savoury and even in drinks. Have you tasted the latest trend chili-choco drink? How about chili-chocolate ice cream? Don't they sound so intriguing? For now, I won't be attempting to create any of them but I have an equally interesting recipe that'll go with any of your favorite food, Sweet Chili Sauce.

Preparation time: 2 mins
Cooking time: 7 mins
Serves 3 or more
1/2 cup tomato catsup (original or sweet blend)
1/3 cup sugar
1/3 cup water
1 tbsp vinegar
1 tbsp soy sauce
1/2 tsp chili flakes

1. Mix all ingredients in a sauce pan and allow to boil. Continue cooking for 5 mins with constant stirring.
2. Serve immediately as sauce on fried foods (best in spring rolls), as dip for your favorite crackers or gourmet biscuits, or anything you think it will go well with. Just be adventurous and creative.


Kalyn Denny said…
I haven't heard of this type of chile before! The sauce does sound delicious. My mother used to make a type of sweet chile sauce from garden tomatoes. I bet the taste is kind of similar, although hers was probably not quite so spicy!
Anonymous said…
Wow! I have never thought of making sweet chili sauce from scratch...bravo to you! :)

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