Description
Sweet chili sauce is a versatile condiment with a gentle kick. Perfect for dipping, glazing, or drizzling, it adds flavor to countless dishes.
Ingredients
Scale
Main Ingredients:
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons cane sugar
Chili and Spice Components:
- 1 tablespoon sambal oelek or 1/2 teaspoon dried red chilli flakes
- 1/2 teaspoon minced garlic
- 1 teaspoon minced ginger
Seasoning and Thickening Agents:
- 1 tablespoon rice wine (or dry sherry)
- 1 teaspoon tamari or soy sauce
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1/2 drops red food colouring (optional)
Instructions
- Place red chili peppers, garlic, sugar, rice vinegar, and water into a small saucepan over medium-high heat.
- Stir ingredients continuously while bringing the mixture to a rolling boil, ensuring even heat distribution.
- Whisk cornstarch and cold water separately until completely smooth and free of lumps.
- Gradually pour cornstarch slurry into the bubbling sauce, maintaining constant stirring to prevent clumping.
- Continue cooking and stirring for approximately 60-90 seconds, watching the sauce transform and thicken to a glossy consistency.
- Allow the sauce to cool completely at room temperature.
- Pour into a clean glass jar with a tight-fitting lid.
- Refrigerate the sauce, which will further thicken as it chills, and consume within 1-2 weeks for optimal flavor and freshness.
Notes
- Adjust heat levels by adding more or less chili for personalized spiciness.
- Ensure cornstarch is fully dissolved to prevent lumpy sauce texture.
- Store homemade sauce in an airtight container for up to two weeks in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 57 kcal
- Sugar: 13 g
- Sodium: 210 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.1 g
- Protein: 0.2 g
- Cholesterol: 0 mg