Light Sweet Chili Sauce
Light Sweet Chili Sauce
Ingredients
- 2 red chilies, medium, deseeded and finely minced (adjust to taste)
- 2 garlic cloves, minced
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water, (for cornstarch slurry)
Instructions
- 1
In a small saucepan, combine the minced red chilies, minced garlic, rice vinegar, granulated sugar, 1/4 cup water, and fish sauce. Stir well to combine.
⏱️ 2 min
- 2
Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
⏱️ 7 min
- 3
While the sauce is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and no lumps remain.
⏱️ 1 min
- 4
Slowly pour the cornstarch slurry into the simmering sauce, whisking continuously to prevent lumps. Continue to cook and stir for another 2-3 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 4 min
- 5
Remove the saucepan from the heat. Taste and adjust seasoning if needed, adding more sugar for sweetness or a pinch of salt if desired. Let the sauce cool completely before serving.
⏱️ 1 min
- 6
Store the light sweet chili sauce in an airtight container in the refrigerator for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Light Sweet Chili Sauce
- 2 red chilies, medium, deseeded and finely minced (adjust to taste)
- 2 garlic cloves, minced
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water, (for cornstarch slurry)
Instructions
- 1
In a small saucepan, combine the minced red chilies, minced garlic, rice vinegar, granulated sugar, 1/4 cup water, and fish sauce. Stir well to combine.
⏱️ 2 min - 2
Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld.
⏱️ 7 min - 3
While the sauce is simmering, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth and no lumps remain.
⏱️ 1 min - 4
Slowly pour the cornstarch slurry into the simmering sauce, whisking continuously to prevent lumps. Continue to cook and stir for another 2-3 minutes, or until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 4 min - 5
Remove the saucepan from the heat. Taste and adjust seasoning if needed, adding more sugar for sweetness or a pinch of salt if desired. Let the sauce cool completely before serving.
⏱️ 1 min - 6
Store the light sweet chili sauce in an airtight container in the refrigerator for up to 2 weeks.