Ever since moving into our house last year, I have been testing my green thumb, and I have something really exciting to announce. I’ve done it!! I kept multiple herbs and other plans alive. All summer!! This is huge for me. One of my favorites is a red chili plant, and boy has it been thriving. I have been giving these little peppers away left and right, because I didn’t know what to do with them all…. until now. I made the most amazing sweet and spicy chili sauce last week, and it has changed my life. I want to put it on everything!!Print
½ cup rice vinegar
1 cup water
6 oz white sugar (use 150g, if you would prefer something less sweet)
4 garlic cloves, chopped finely
1 tbsp soy sauce (gluten-free soy sauce or salt if you’d like to keep it gluten-free or soy-free) OR ½ tbsp fish sauce
1 tsp cayenne pepper (optional – halve it or leave it out if you prefer it less spicy).
5 red chilies chopped finely or minced
1 tbsp cornstarch
2 tbsp water
- Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
- Add the chilis and mix it through. Let it cook for a couple of minutes.
- Mix the cornflour and water until smooth and add this to the sauce pan.
- While stirring frequently, simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. The sauce thickens as it cools, so keep that in mind. If it thickens too much, add a little extra water to thin it out.
- Pour into glass jars with air tight lids.
- Cool to room temperature and store in the fridge.