⅓ cup rice vinegar
⅓ cup water
½ cup sugar
1 tbsp white wine
1-2 tsp red pepper flakes*, according to taste
1½ cloves garlic (1½ tsp)
1 tsp finely minced ginger root
1 tsp soy sauce
2 tsp cornstarch dissolved in 1 tablespoon water
Place all ingredients except cornstarch into a small saucepan and bring to boil, stirring constantly. When the sugar has melted, add cornstarch mixture and allow to cook, stirring constantly, until mixture begins to thicken, about one minute.
Remove from heat, allow to cool and transfer to an airtight container. Store in refrigerator for up to one week.
*Red pepper flakes can be purchased in the spice section of the grocery store, labeled as “red pepper flakes” or “crushed red pepper”. You can make your own with dried chili peppers using a mini chopper or sharp knife.
Yield: One cup. Serving size 2 tbsp, 38 calories per serving
Hack: Use this sauce to make roasted red cabbage with shrimp!
Hack: Chili sauce can be frozen for up to 3 months. Thaw in the refrigerator and heat gently to restore consistency.
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hello there, Cynthia! This is actually one of my favorite sauces. Whenever I crave it, I would just go and buy it from the store. I haven’t really thought of making my own. Looking at the ingredients and also the steps to make it, it actually doesn’t seem too hard to make. I might try it one of these days. I also did not know about grating frozen fresh ginger and how it is easier to do than with fresh ones. Thanks for this informative post!
Since I’ve started taking an interest in cooking, I’ve been pleasantly surprised at how easy and inexpensive it is to make my own sauces and dressings! Everything I need is right in my kitchen.
Thank you dear for this article. Good enough, I have always look through your site to get more recipes because the last one I made, my boyfriend liked it and it helping a lot to do meal prepping weekly. Please is there any step you have to make chicken soup am mistaking the recipes.
I’m happy I could help! I have this chicken ramen that is a nice soup. If you want something more traditional, switch out the ramen noodles for egg noodles or rice!
I’m not usually a fan of sweet and hot chili sauces; but, I gave this a whirl and I think I’ll be changing my tune. I think it’s the ginger root that must give it its “kick”. Since I am taking leaps, I thought I would try your Roasted Red Cabbage with Shrimp dish. I love shrimp; not so much cabbage. If I make it happen I’ll come back and leave an update.
I’m happy I was able to change your mind about chili sauce. As for cabbage, I guess we’ll see, right? I love cabbage but I sometimes feel like I’m in the minority!
Sweet and hot chili sauces are one of my favorite things to match with all kinds of dishes. This one looks really fresh and delicious. I will definitely have to give it a try. Is there any alternative to using cornstarch as a thickener? I have been looking for sauces that are lower in carbs. Any information would be great, thanks.
Almond flour, flaxseed or chia seeds would be a great low-carb substitute for cornstarch.
Aww, I love this sauce. And the only thing I haven’t tried it with has been with ice-cream, LOL. I have tried it with almost everything. Based on my experience I would like to share my favorite things I like to dip into sweet chili sauce. First you should try adding a dollop to cooked new potatoes for an alfresco accompaniment with bite! Awesome! You should also use it as a dip for crisps, celery, carrots… or whatever takes your fancy. Have you tried it spread on toast? and top with cheese before grilling for cheese on toast! And as an Italian, my favorite is putting a few tablespoons of it with cream cheese before stirring into pasta. Mamma mia!
I’ve had the chili sauce with cream cheese but never thought to add it to pasta. Yum! I like your other suggestions as well so I’m going to whip up a batch of chili sauce and try them all! Thank you for posting these great ideas!