Sauce Asian Sweet Chili

Name: Sauce Asian Sweet Chili
Cuisine: Asian
Ingredients: 1/3 cup rice vinegar; 1/3 cup water; 1/3 cup + 2 tablespoons cane sugar; diabetic alternative: use granular sweetener of choice (e.g. erythritol); 1 tablespoon rice wine (can substitute dry sherry); 1 tablespoon sambal oelek (use more or less according to taste); OR 1-2 teaspoons dried red chili flakes (these are very hot, start with less and add more if desired); 1 1/2 teaspoons finely minced garlic; 1 teaspoon finely minced ginger; 1 teaspoon tamari or soy sauce (use tamari for gluten free); 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled); 1-2 drops natural red food coloring (optional)

1 step

This homemade sweet chili sauce is guaranteed to become a favorite staple in your home! It's versatile, is quick and easy to make, is free of additives, and tastes WAY better than the store-bought stuff!

Updated at: Thu, 09 May 2024 11:47:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories32.2 kcal (2%)

Total Fat0 g (0%)

Carbs9.8 g (4%)

Sugars7.1 g (8%)

Protein0.1 g (0%)

Sodium98.4 mg (5%)

Fiber0 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

⅓ cuprice vinegar

⅓ cupwater

⅓ cupcane sugar

+ 2 tablespoons

granular sweetener

diabetic alternative, of choice, erythritol

1 tablespoonrice wine

can substitute dry sherry

1 tablespoonsambal oelek

use more or less according to taste

1 teaspoonsdried red chili flakes

these are very hot, start with less and add more if desired

1 ½ teaspoonsgarlic

or soy sauce, use tamari for gluten free

2 teaspoonscornstarch

dissolved in 1 tablespoon water, the sauce will thicken more once cooled

1 dropsred food coloring

natural, optional

Instructions

Step 1

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.