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.