Wednesday, July 25, 2012

Iggy's Chili Water Sauce

Today was quiet, since my sister took the kids and my Mom to Lagoon for the day.  I couldn't go because of my broken foot :(  So my Dad and I decided to have a little fun of our own and went to Iggy's.  A few years ago we had a tradition of going to the Iggy's in Logan and sharing a Popeye Pizza.  That Iggy's has since been sold and is now Aggy's in honor of the Utah State Aggies.  I'll be frank.  Aggy's looks like Iggy's.  Same sport's bar, same outdoor fire pit.  But it is definitely not Iggy's.  The food is not nearly as good.  So anyway, I decide to get a Popeye before we get there.  This time we made the mistake of getting our own pizzas.  Both of us could barely manage half a pizza, so be basically brought home a whole pizza.  

Unfortunately, there is one thing I cannot bring home from Iggy's is their chili water.  They have a bottle on the table for your food, but they bring out a small bowl of warmed-up chili water with a basket of bread for one of their appetizers.  This sauce is wonderfully delicious!  It's light, it's sweet, it's tangy, and it has a slightly spicy kick.  Everytime I go to Iggy's I say that I want the recipe.

Note: I found this picture via Google Image; I do not own this image

Well, tonight I actually acted on it, and I think I found a recipe for it.  I have not tried it yet, but I plan on doing so soon.  Here is the copycat version I found (you can exclude the mango if you want):

2 large cloves garlic, peeled
1/2 cup diced mango
4 large red chili peppers
1 cup sugar
1 1/2 cups water
1 tsp salt
1/4 cup white vinegar
2 Tbs. cornstarch
4 Tbs. water

In a blender, puree together all the ingredients, except the cornstarch and water. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until the mixture thickens up a bit and the garlic & pepper bits begin to soften, 3-5 minutes.

Combine the cornstarch and water. Whisk this into the sauce and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the pepper bits. Otherwise you get a thin sauce with all the little pieces floating on the surface.

Let cool completely before storing in a glass jar and refrigerate. Makes about 2 1/3 cups sauce.