Hello Subscribers and New Viewers!
I am all for it, in finding recipes to make from scratch instead of bottled or packaged. I use to buy the sweet chili sauces by the bottle and one day I was running low, than the light bulb went off it my head! I thought lets look at the ingredients on the bottle and I already had all the ingredients in my pantry!
I also looked online to see the basic measurements. Once I made the sauce there was no turning back, no more buy it by the bottle, homemade is the way to go!
I hope you get a chance to try this recipe out!
INGREDIENTS
½ cup rice vinegar unseasoned
3/4 cup water
4 oz white sugar (1/2 cup (optional to add 2 tbsp extra)
5 garlic cloves chopped finely
1 tbsp soy sauce gluten free soy sauce or salt if you’d like to keep the recipe gluten free or soy free, OR 1/2 tbsp fish sauce
1/2 tsp cayenne pepper optional
2.8 oz Sambal Oelek a generous 2 1/2 tbsp
4 tsp cornflour/cornstarch
2 tbsp water
INSTRUCTIONS:
Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan.
Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
Add the Sambal Oelek and mix through. Let it cook for a few minutes until it’s slightly thickened (2- 5 minutes)
Mix the cornstarch 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 2 – 5 minutes or until it reaches a desired thickness.
Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you’re using Clear Jell, the sauce will thicken mostly only as it cools down.
Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
Cool to room temperature and store in the fridge
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