Author Pam - For the Love of Cooking / Original by the Daring Gourmet
Equipment
Small Saucepan
Small Glass Jar with Lid
Ingredients
⅓cup + 2 tbspwhite sugar
⅓cuprice vinegar
⅓cupwater
1tbspsambal oelek
1tbsprice wine
1-2tspcrushed red pepper flakes (I used 2)
1½tspgarlic, minced**about 4 cloves
1tspfresh ginger paste
1tspsoy sauce**Use Tamari for gluten free
2tspcornstarch (mixed with 1 tablespoon of water)
1-2dropsred food coloring, optional
Instructions
Combine the sugar, rice vinegar, water, sambal oelek, rice wine, crushed red pepper flakes, garlic, ginger, and soy sauce together in a small saucepan over medium-high heat. Bring to a boil, stirring often, until the sugar completely dissolves then reduce heat to medium-low.
Combine the cornstarch with 1 tablespoon of water until dissolved; add the mixture to the sauce and cook, stirring constantly, for 1 minute. Stir in the food coloring, if you are using. Remove from the heat and pour into a glass jar.
Allow the sauce to cool for a while before sealing the jar with an airtight lid and storing it in the refrigerator. This sweet chili sauce will keep for up to a week.