Grilled Chili Sauce
Here, a red chili and bell pepper are roasted on an outdoor grill, then pureed with a vinegar-sugar syrup to create a smoky dipping sauce. Serve alongside chicken or pork.
- 1 red chili
- 1 red bell pepper
- 3/4 cup rice vinegar
- 1/2 cup sugar
Prepare a medium-hot fire in a grill.
Place the chili and bell pepper on the grill rack and cook until blackened. Transfer to a paper bag, close the bag and let cool for 10 minutes. Peel and seed the chili and bell pepper and coarsely chop.
In a small saucepan over medium-high heat, combine the vinegar and sugar and boil for 5 minutes. Let cool.
In a blender or food processor, combine the chili, bell pepper and syrup and puree until smooth. Makes about 1 1/2 cups.
Adapted from New Healthy Kitchen Series, Grilling, by Annabel Langbein (Weldon Owen, 2007).