This sweet chili sauce makes a great savory dip for shrimp or spring rolls. It also works well in stir-fries and noodle dishes, or on a whole-wheat pizza crust with feta, sun-dried tomatoes, chicken, and vegetables.
Ingredients
- water: 1 cup
- rice vinegar: 1 cup
- sugar: 1 cup
- ginger root: 2 tsp (minced, fresh)
- hot Chili pepper: 2 tsp (minced)
- ketchup: 2 tsp
- garlic: 1 tsp (minced)
- cornstarch: 2 tsp
- water: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
-
Pour water and vinegar into a saucepan; bring to a boil over high heat. Stir in sugar, ginger, chile pepper, ketchup, and garlic; simmer for 5 minutes.
-
Place cornstarch in a small bowl; mix in water until smooth. Whisk cornstarch mixture into chili sauce.
-
Remove the saucepan from the stove; let cool. Transfer to a bowl, cover, and refrigerate until needed. Cherise Marie Garland
