Sweet Chili Thai Sauce
- 1/2 cup water
- 1/2 cup rice *vinegar
- 1/2 cup sugar (you can reduce the amount if you prefer less sweet)
- 2 tsp. fresh ginger, minced
- 1 tsp. hot chili pepper, minced (I used jalapeno with most of the seeds removed)
- 2-3 tsp. ketchup
- 2 tsp. cornstarch mixed with 2 Tbs. cold water
In a small saucepan, whisk together all ingredients except the cornstarch and 2 Tbs. water. Heat to boiling, reduce heat and simmer 20 minutes.
Stir in the cornstarch/water mixture and continue simmering 2-3 more minutes until thickened.
*My friend, Jan gave me a bottle of Rosemary vinegar that she made herself and I used it in this recipe instead of the rice vinegar. I didn’t notice overt Rosemary flavor and loved using this culinary gift from a dear friend 🙂
Recipe Note: I considered simmering the sauce for a longer time to reduce instead of a adding the cornstarch to thicken. I imagine it would be a little more pungent and more concentrated and I plan to try it the next time.
You might also like…
FREE gift for subscribers!
If you enjoyed this post, you’ll love my email. Subscribe to have updates delivered to your inbox (about every three weeks) and receive FREE gifts available exclusively for subscribers. Don’t miss new content with recipes and ideas to inspire & encourage you. We would love for you to join our community. Just click the subscribe button below.