Spicy Sweet Chili Sauce
Ingredients
- ½ cup rice vinegar
unseasonsed
- 3/4 cup water
- 3 oz white sugar)
(1/2 cup + 2 tbsp
- 5 garlic cloves
finely chopped
- 1 tbsp soy sauce
gluten free soy sauce or salt if you'd like to keep the recipe gluten free or soy free, OR 1/2 tbsp fish sauce
- 1/2 tsp cayenne pepper
optional - halve it or leave it out if you like it less spicy
- 2.8 oz sambal oelek)
a generous 2 1/2 tbsp (please see recipe notes
- 4 tsp cornflour / cornstarch)
(see recipe notes
- 2 tbsp water
Directions
- 1
Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili flakes (red pepper flakes) instead of sambal oelek, add it to the pan at the same time.
- 2
Heat over medium heat while stirring to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
- 3
Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes).
- 4
Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
- 5
While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches the desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel (for canning purposes), the sauce will mostly thicken only as it cools down.
- 6
Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
- 7
Cool to room temperature and store in the fridge.
Spicy Sweet Chili Sauce
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