Having home made sweet chili sauce is so much hotter than buying, don’t you think? This version isn’t very hot, but it’s got just enough kick to work.
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped chili (as hot as you like)
- 1 tbsp ketchup
- 1-2 tsp cornstarch mixed with a dab of water
- 1,5dl (~2/3 cup) rice vinegar
- 1,5dl (~2/3 cup) water
- 1,5dl (~2/3 cup) sugar
This is a no-fuss, no-muss recipe, practically makes itself.
Pour water and rice vinegar into a saucepan (I personally like using saucepans with a thick bottom) and, over high heat, bring to a boil.
Stir in sugar and add chopped ingredients with ketchup. Reduce heat to medium-low and let it simmer for a good five minutes. Mix cornstarch and water and, after removing saucepan from heat, stir in the mix. This will thicken the sauce and give it the well known consistency.
Let the sweet chili sauce cool completely to room temperature and pour it into a fitting container. I use glass jars of this kind.
Ét voila! It’ll take you no time at all and this keeps for a long time in the fridge ?