Flavor Boosted
Here’s a recipe for a pantry staple. Let’s face it, sometimes we’re not as stocked up on essential ingredients as we hoped. Right now, going to the grocery store is not much fun, so when you’re lacking, better get to crack-a-lacken’. That’s my term for learning to make it with what you have on hand! Here’s a most delicious recipe for a simple homemade Sweet Chili Sauce. This tasty little sauce is essential for dunking! It’s also a sauce used as an ingredient in itself in some tasty recipes. Now you don’t have to brave the craziness at the local market. Make it yourself using ingredients I am sure you have already. The flavor is off-the charts good. Next time your take out order lacks your favorite Sweet Chili Sauce, no worries, just make your own in about 10 minutes.
This is the delicious, sweet and lightly sour, salty and spicy sauce you probably love to dip your egg roll or wonton into. It’s also a base ingredient for a lot of other recipes.
Sweet Chili Sauce – Easy, Homemade
Into a small bowl, add 1 1/2 tablespoons of cornstarch with 1/4 cup cold water. Mix to combine well and set aside.
Into a small sauce pan, add 1/2 cup of rice wine vinegar (or substitute white vinegar) 1/2 cup granulated sugar, 1/4 cup water, 3 tablespoons fish sauce, 2 tablespoons sherry, 3 cloves garlic, minced. Now, for the heat – if you like your sauce not too terribly hot, start with 1/2 to 1 teaspoon of dried crushed red pepper flakes. For more heat, 2 teaspoons, for fire hot, try 3 teaspoons. Choose your burn.
Turn the heat to medium high and bring the mixture to a rolling boil. Let the mixture continue to boil until it is reduced by half.
Turn the heat to very low and slowly add the cornstarch mixture, stirring constantly to combine. Let the mixture cook over low, stirring well as it thickens.
Remove from the heat and let the sauce cool and thicken.
Keep on in a jar with a tight lid, refrigerated for up to 60 days. Serve as a condiment to your favorite Asian dishes, or ingredient in recipes. It’s also great to have on hand when your to go or pick up order doesn’t come with enough (or any) sauce! Try this with my recipe for Thai Chicken Thighs over Rice. Here’s a link: https://wp.me/p9KEfL-33z
Enjoy!
Sauce, Sweet Chili Sauce – Easy Homemade
Ingredients
- 1/2 cup rice vinegar (or substitute white vinegar)
- 1/2 cup, plus 2 tablespoons granulated sugar
- 3 tablespoons fish sauce
- 2 tablespoons sherry
- 3 cloves garlic (minced)
- 1/2 to 1, 2 or 3 teaspoons dried crushed red pepper (depending on heat tolerance*)
- 1 1/2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Into a small bowl, add 1 1/2 tablespoons of cornstarch with 1/4 cup cold water. Mix to combine well and set aside.
- Into a small sauce pan, add 1/2 cup of rice wine vinegar (or you can substitute with white regular white vinegar) 1/2 cup of granulated sugar, 1/4 cup water, 3 tablespoons fish sauce, 2 tablespoons sherry, 3 cloves garlic (minced). Now for the heat.
- If you like your sauce not too hot, start with 1/2 teaspoon dried crushed red pepper. That will make the sauce hot, but on the fairly mild side. 1, hot, 2 teaspoons, now you're cooking and 3 teaspoons, you're on fire. Choose your burn!
- Ad the dried red pepper to taste.
- Turn the heat to medium high and bring the mixture to a rolling boil.
- Let the mixture continue to boil until reduced by half.
- Turn the heat to very low and slowly add the cornstarch mixture, stirring constantly to combine. Let the mixture cook over low, stirring well as it thickens.
- Remove from the heat and let the sauce cool and thicken.
- Keep on in a jar with a tight lid, refrigerated for up to 60 days.
- Serve as a condiment to your favorite Asian dishes, or ingredient in recipes.
- Enjoy!
