Sweet Chili Sauce Recipe - A Sweet & Spicy Delight - Pepper Geek

Chop 5 to 7 thai chilies finely, leaving most seeds out for less heat.

Finely chop 1 to 2 cloves of garlic, about a tablespoon.

Measure out 1/4 cup of rice vinegar, ensuring it's not seasoned.

Measure 1/2 cup of sugar and 1/2 cup of water.

Measure 3/4 teaspoon of salt, adjusting if using seasoned rice vinegar.

In a saucepan, combine chopped chilies, sugar, garlic, salt, water, and rice vinegar. Stir well.

Bring the mixture to a slow boil, then reduce to a simmer for 3 to 5 minutes, stirring every minute.

Mix 1/2 tablespoon of cornstarch with 1 tablespoon of water in a separate bowl.

After 3 to 4 minutes of simmering, add the cornstarch mixture to the saucepan and stir immediately.

Continue to simmer for another 3 to 4 minutes, stirring every minute, until the sauce thickens slightly.

Remove from heat when the bubbling becomes concentrated and the sauce is viscous.

Pour the hot sauce into a jar, noting that solid ingredients will float but settle as it cools.

Refrigerate the sauce for a couple of hours to thicken further before use.

Equipment Needed

Dietary