This sauce is a perfect blend of sweet and spicy flavours and goes great with chicken wings, chicken croquettes and grilled shrimp.
Strong and spicy sauces are really handy when you want to give a little kick to your meal.
While some people are literally addicted to them and add them everywhere, others reserve them for certain dishes such as Portuguese chicken, tacos or Asian dishes.
There are several small companies in Quebec that have created different hot and spicy sauces.
We only have to think of Smoke Show, KiPik or the Pimenterie.
A recipe inspired by Tabasco sauces
However, one of the most classic is the Tabasco sauce , which has evolved a lot since its first original sauce.
There is now a whole range of them and during my stay in Louisiana, I made a stop at the Tabasco factory where I bought several of their sauces.
My favorite by far is the Sweet & Spicy, which is inspired by Asian sauces.
However, it’s harder to find here and as my bottle was running out, I tried to recreate the flavors of this sauce.
About this recipe
How much chilli peppers should you put? For the quantity of chillies, go by taste, adding them gradually.
The sauce should be hot but still tolerable for dipping your chicken wings.
For a slightly less spicy version, you can also remove the seeds from half of the chilies.
What pairs well with this sweet and spicy sauce ?
It is a perfect mix of spicy and sweet and this sauce goes very well with:
- crispy lime and pepper chicken wings;
- chicken fingers;
- fish croquettes;
- and grilled shrimps.
Sweet and spicy sauce
This sauce is a perfect blend of spicy and sweet and goes great with crispy chicken wings, chicken fingers, fish croquettes and grilled shrimp.
Ingredients
- 4-6 Thai chili peppers *
- 1 cup white vinegar
- 1 cup of water
- ¾ cup of sugar
- 3 cloves of garlic, chopped
- 1 teaspoon of salt
- ½ cup of ketchup
- 1 tbsp. cornstarch
Instructions
- Coarsely chop the peppers. You can remove the seeds from half of them for a less spicy version.
- Mince the garlic cloves.
- Pour all ingredients into a saucepan, except for the cornstarch.
- Bring to a boil and simmer for about 30 minutes, until sauce is reduced by half.
- Mix the cornstarch with 1 tbsp of water and pour into the sauce.
- Continue cooking for a few minutes.
- Let cool. Finish by using a blender foot for a few seconds to reduce the chili pieces and obtain a more homogeneous consistency.
Notes
*It's safer to add the pepper gradually. The sauce should be hot but still tolerable for dipping your chicken wings.
For a slightly less spicy version, you can also remove the seeds from half of the peppers.