The Potato Wedges
with Sour Cream
and Sweet Chili Sauce
, the famous Australian Combo Dish is for Day 1.
For this I made the Sweet Chili Sauce at home. Knowing that anything with Red Chili will be liked at home by the folks, I went ahead and made it. The bright red look of the chilies was enough to make me understand how HOT this was going to be.
From what I read, I understand that the Australians use this Sweet Chili Sauce as the same way Americans use their Ketchup. So when you order these potato wedges, it normally comes with a side of sour cream and sweet chili for dipping. Infat it is served with a dob of sour cream in sweet chilli as a dipping sauce to reduce the hot.
Sweet Chili Sauce
Dry Red chilies – 1 cup
Vinegar – 1 tsp
Water – 1 /2 cup
Sugar – 1 – 2 tsp
A pinch of salt
Garlic – 3 -4 cloves
Cornstarch – 1 tbsp
Water as required to make the sauce
How to make the sauce:
Remove the stems and soak the dry red chilies in hot water for 30 mins. Then grind to a smooth paste using water. Careful in handling the paste.
Then heat a non stick pan, add the chili paste, vinegar, water, sugar, salt, and garlic mince.
Saute bring it to a boil, stirring to dissolve the sugar. Simmer down for the ingredients to get blended well.
Next, mix the cornflour with water and add to the sauce, mix well and bring it to a boil. Cook only till the cornflour is mixed with the red chili paste.
Remove it from the heat and let it cool.
It should keep in the fridge for up to two weeks.
Suggested usage of this sauce can be from wedges to pizza to frittata. It also make a great salad dressing component with some rice vinegar.