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| A delightful sweet chili sauce I created today in under 20 minutes, and at the rate we go through this decadent condiment ~ it's bound to be quite the '$$ saver' as well... |
Prep: 5 Mins.
Cook: Appx. 15 minutes
INGREDIENTS
1/2 cup white vinegar
1/2 cup + 2 tablespoons granulated sugar
1/4 cup water
3 tablespoons fish sauce
2 tablespoons quality white wine
3 teaspoons garlic granules (or powder)
1/2 to 1 tablespoon dried red chili flakes (1/2 TB mild, or
3/4 TB spicy, or 1 TB hot)
--1-1/2 tablespoons cornstarch dissolved in 4 tablespoons
cool water
--2 drops red all-natural organic food coloring
METHOD
Place all ingredients (except cornstarch-water slurry
mixture, and food coloring) in a small, heavy-bottom saucepan. Bring to a
rolling boil. Reduce heat to medium and let boil for 10 minutes to reduced
sauce by half. (The vinegar odor will be quite pungent as it burns off.)
In a small bowl, combine 4 TB water with 1-1/2 TB cornstarch
to form a slurry.
Reduce heat to low and add cornstarch-water slurry mixture,
and the red food coloring. Stir to incorporate, then continue stirring until
the sauce thickens, about 2 minutes.
Remove saucepan from heat and carefully taste-test (I do so
by spooning some sauce on a plate to let cool slightly). You should first taste
sweet, followed by sour, then spicy and salty hints. If sauce isn't sweet
enough, add a little more sugar. If not spicy enough, add more chili flakes.
Pour finished sauce into a 1/2-pint Mason jar, cover, and
store in refrigerator (will last up to 6 months). Serve as a condiment, dip, or marinade. ~ Enjoy!
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