I remember visiting Puerto Vallarta during Restaurant Week and enjoying “Bruce’s famous porkchop” at Anejo Limon.
A double chop with a choice of three sauces. I chose Thai Sweet Chili Sauce.
This is a flavour I want to enjoy on everything. Time to make my own at home.
- 2 cayenne chilies
- 2 birds eye chilies
- 2 cloves garlic
- 3/4 cup water
- 1/4 cup rice wine or white vinegar
- 1/2 cup sugar
- 1/2 tablespoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- Puree the chilies and garlic in a food processor.
- Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
- Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
- Let cool and enjoy.
Source: Better Homes and Gardens