Sweet Chili Sauce Recipe
Every fridge should have a jar (and a spare) of this sweet/sour/spicy/umami sauce on hand at all times!
Servings: 16 servings
Equipment
- medium saucepan
Ingredients
- 1 cup white sugar
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 Tbsp olek sambal (Thai chili paste)
- 1 Tbsp red chili flakes
- 1 tsp soy sauce
- 1 tsp fish sauce
- 3 tsp cornstarch
Instructions
- Put 1 cup white sugar, 1/2 cup rice wine vinegar, 1/2 cup water, 3 cloves garlic, minced, 2 tsp fresh ginger, grated, 1 Tbsp olek sambal (Thai chili paste), 1 Tbsp red chili flakes, 1 tsp soy sauce, and 1 tsp fish sauce (everything except the cornstarch) into a medium saucepan and stir to combine.
- Bring to a boil and boil for about 5-6 minutes, stirring occasionally.
- Add 3 tablespoons of water to the 3 tsp cornstarch to make a slurry and stir into the sauce. Continue to boil for a few more minutes to thicken. You're looking for the sauce to lightly coat the back of a spoon. It will thicken further as it chills.*
- Transfer the hot liquid to a clean jar and allow to cool. Cap tightly and refrigerate to chill.
- Sweet chili sauce will keep about 2 weeks, refrigerated.
Notes
*Note: sweet chili sauce is not meant to be super thick. When chilled it will have body but still be 'pourable'. Think maple syrup.
Nutrition
Serving: 1 Tbsp · Calories: 55 kcal · Carbohydrates: 14 g · Protein: 0.2 g · Fat: 0.1 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.04 g · Monounsaturated Fat: 0.02 g · Sodium: 60 mg · Potassium: 19 mg · Fiber: 0.2 g · Sugar: 13 g · Vitamin A: 150 IU · Vitamin C: 0.4 mg · Calcium: 4 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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