Spicy Sweet Chilli Sauce

• Produce

  • 4 Garlic cloves

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 1/2 tbsp Cornflour
  • 7 oz White sugar

• Oils & Vinegars

  • 1/2 cup Rice vinegar

• Liquids

  • 1 1/8 cup Water

• Other

  • 2.25oz / 63g sambal oelek (or 3 - 4 red chilies chopped finely or minced - about 2½ tbsp

Found on theflavorbender.com

Description

Ingredients

• ½ cup rice vinegar
• 1 cup water
• 7oz / 200g white sugar
• 4 garlic cloves, chopped finely
• 1 tbsp soy sauce (gluten-free soy sauce or salt if youd like to keep it gluten-free or soy-free)
• ¼ - ½ tsp cayenne pepper (optional - leave it out if you prefer it less spicy).
• 2.25oz / 63g sambal oelek (or 3 - 4 red chilies chopped finely or minced - about 2½ tbsp)
• 1 ½ tbsp cornflour (cornstarch)
• 2 tbsp water

Directions

• Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 10 minutes, or until slightly thickened.
• Add the Sambal Oelek and mix it through.
• Mix the cornflour and water into a smooth slurry and add this to the sauce as well.
• While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. Remember, the sauce thickens as it cools as well.
• Pour into glass jars with air tight lids (OR heated and sterilized jars to store it for longer).
• Cool to room temperature and store in the fridge.