October 05, 2023
Thai sweet chili sauce
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons sugar
- 1 Tbsp sherry wine (can substitute rice wine)
- 1 1/2 Tbsp fish sauce
- 1-2 teaspoons dried red chili flakes OR 1 Tbsp sambal oelek for heat and color
- 1 1/2 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon low sodium soy sauce
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- 1-2 drops natural red food coloring (optional if not using sambal oelek)
INSTRUCTIONS
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Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.