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Sweet Chili Sauce Yield: About 1 cup Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
An easy Asian style sweet chili sauce that you can make as hot or mild as you prefer. This sauce is great for dipping everything from roasted cauliflower to veggie spring rolls. For a sugar free version, use 3 Tbs Medjool Date Paste instead of sugar. Prep Time 5 minutes Cook Time 12 minutes

Ingredients:

• 1/2 cup water
• 1/4 cup rice vinegar
• 1/4 cup sweet mirin cooking wine (optional) (substitute an additional 2 tablespoons of vinegar and 1 tablespoons brown sugar)
• 2 Tablespoons honey, palm sugar, brown sugar, or equivalent sugar substitute
• 2 Tablespoons low sodium tamari
• 1 teaspoon minced garlic
• 2 teaspoons minced ginger
• 1 Tablespoon Thai style chili sauce/paste (gochujang, sambal oelek, or Sriracha) (view gochujang here) (view sambal oelek here)
• 1/2 Tablespoon corn starch or tapioca starch mixed with 2 tablespoons water
• 1 Tablespoon fresh squeezed lime juice

Special Equipment:

No special equipment is required.

 

Preparation Method:

Add water, vinegar, mirin, sweetener, tamari, garlic, ginger, and chili paste to a small pot and bring to a simmer for 10 minutes.

Mix the starch with water to form a slurry and drizzle into simmering mixture while stirring. Simmer for an additional 2 minutes until the starch becomes clear and the sauce is slightly thickened.

Remove from heat and stir in the lime juice. Let cool and server at room temperature or refrigerated. Store in a sealed container in the refrigerator for up to 2 weeks.