Sweet And Hot Chili Sauce

 

Sweet And Hot Chili Sauce

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 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.

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6 Replies to “Sweet And Hot Chili Sauce”

  1. 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!

    1. 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.

  2. 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. 

  3. 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.

    1. 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!

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