Sweet Chili Sauce
The best sweet chili sauce I've ever had. Make a big batch, and keep in your fridge for those days that need a little bit more flavour.
Ingredients
- 1/2 c Rice Vinegar, unseasoned
- 3/4 c Water
- 4 oz Sugar (1/2 c. + 2 tbsp)
- 5 cloves Garlic, peeled + finely chopped
- 1 tbsp Soy Sauce
- 1/2 tsp Cayenne Pepper (put in less cayenne or leave it out if you don't like things super spicy)
- 3 tbsp Sambal Oelek
- 1/2 tsp Lime Zest
- 4 tsp Cornstarch
- 2 tbsp Water
Instructions
- Add the vinegar, water, sugar, garlic, soy sauce, and cayenne pepper (if using) to a non-stick pan. Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring to a boil. Let it simmer for about 2 minutes.
- Add the sambal oelek and mix through. Let it cook for a few minutes until it’s slightly thickened (2-5 minutes). Stir in the zest. In a small bowl, mix together the cornstarch and water into a smooth slurry and add this to the sauce. Stirring frequently, simmer the sauce for a further 2-5 minutes or until it reaches a desired thickness. The sauce will thicken as it cools as well. If it thickens too much, add a little extra water to thin it out. Cool to room temperature and store in the fridge.