Recipe: Thai Chili Sauce (canning recipe) (re: sweet chili sauce)

THAI CHILI SAUCE

"Thai flavors of fish sauce, lime and garlic combine to make this amazing sauce to serve with fish or chicken. It gives an irresistible flavor to Thai Chicken Wings."

1 small tomato, chopped
1/2 small sweet red pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
3 tbsp. minced gingerroot
1/2 cup chicken stock
1/3 cup fish sauce
3 tbsp. lime juice (It will need to be bottled lime juice, since
fresh limes vary so much in acidity)
2 tbsp. brown sugar
2 tbsp. rice vinegar

Combine tomato, pepper. Onion, garlic, gingerroot, chicken stock, fish sauce, lime juice, sugar, vinegar, and hot pepper flakes in a medium saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 10 minutes. Remove from heat and stir in coriander.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (headspace). Process in boiling water bath canner 15 minutes for half-pint jars.

Makes 2 cups

SERVING SUGGESTION:

Thai Baked Fish
Spread several spoonfuls of Thai Chili Sauce over fish fillets such as orange roughy, halibut or salmon. Bake in a 400 degree F oven for 12 minutes or until fish is opaque and flakes easily with a fork. Serve with additional sauce.

Source: The Complete Book of Small-Batch Preserving by Ellie Topp, Margaret Howard