Sweet Chili Sauce

Submitted by Papagayita

"Adapted from Foolproof Thai Cooking Cookbook. While there are many commercially prepared chili sauces, nothing beats the taste of a freshly made sauce. Great for dipping all sorts of things— wontons, spring rolls, egg rolls, etc. Can be kept in a fridge for up to a week. Notes: for a thicker sauce, add up to 1-2 tsp of cornstarch to mixture before boiling."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 170.09 g large red chilies, finely chopped and seeded (leave seeds for a spicier flavor)
• 44.37 ml coarsely chopped garlic (more to taste)
• 14.79 ml sugar
• 14.79 ml rice vinegar (or malt vinegar)
• 14.79 ml fish sauce (nam pla)
• 14.79 ml oil
• salt
• 5 fluid ounce water

directions

1. Put all the ingredients in a wok or saucepan and bring to a boil.
2. Turn the heat to very low, cover, and simmer gently for 15 minutes. Remove from heat and leave to cool.