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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.
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