Sweet Chili Sauce

By tlshinnick

Our recipe for the totally addictive sweet Thai Chili Sauce that is perfect for dipping grilled meats, spring rolls (fried or fresh), dumplings, potstickers, fried wontons, crab rangoon. You name it, we've probably dipped it in this sauce! Makes 2 cups Can be stored in the refrigerator for 3-4 weeks.

Ingredients

• Optional:
• 5 Red Jalapeno Peppers (see note about spice)
• 5 cloves Garlic
• 1 cup Sugar
• 1 cup Rice Vinegar
• 3/4 cup Water
• 1/2 tsp Salt
• 2 Tbsp Hot Water
• 2 Tbsp Cornstarch

Details

Servings 2
Preparation time 5mins
Cooking time 20mins
Adapted from inquiringchef.com

Preparation

Step 1

Instructions
Slice peppers in half. Remove seeds and veins to your liking (see note below).
In the bowl of a food processor or blender combine peppers, garlic, sugar, vinegar, water and salt. Blend until only very small flecks of the peppers remain.
Transfer to a saucepan and simmer over medium heat until sugar is completely dissolved, 4 to 5 minutes. (Make sure you stir the sauce frequently as it cooks - it's prone to bubble over.)
To Thicken: Whisk together 2 Tbsp hot water and 2 Tbsp Cornstarch and add it to the sauce. Simmer for a couple minutes longer, until the sauce is thickened to your liking. (You can also skip the addition of the cornstarch and just simmer the sauce down until it reduces by about half which takes 15 to 20 minutes. I think the flavor is more "clean" this way, but it yields a more watery sauce. The cornstarch addition is definitely the fastest and easiest way to go.)