Name: Sweet and Spicy Chili Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.