Sweet Chili Sauce
Most people I know have a jar of something like this in their fridge - a sweet, slightly sour and sticky sauce with a touch of heat. Why not make your own and control exactly what goes into it (it's cheaper too!)?
Adapted from:
- 80 milliliters rice vinegar
- 80 milliliters water
- 90 grams sugar
- 1 tablespoon rice cooking wine (can substitute dry sherry)
- 1 tablespoon sambal oelek (OR substitute 1t dried chili flakes and extra garlic)
- 1 1/2 teaspoon peeled and finely grated garlic
- 1 teaspoon finely grated ginger
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch (dissolved in 1T water*)
Put all ingredients except for the cornstarch and water into a small pot over medium heat until the sugar dissolves. Make a slurry by mixing the cornstarch and water in a small dish. Once the mixture in the pot is at a simmer, add the slurry and mix well and bring it to a boil. The heat will make the cornstarch thicken the sauce. I took it off the heat a touch early in the video and it was thinner than I liked. Cooking it at a simmer for about 2 minutes after the cornstarch has been added should be sufficient.
Pour the sauce into either a pre-warmed jar or a jar with a metal spoon in it to diffuse the heat so the jar doesn't break. Once cool, refrigerate the sauce.
*If the sauce isn't as thick as you like, you can cook it longer and/or make an additional slurry of 1-2t cornstarch to 2t water and add it to the hot mixture.
