Ingredients

The following ingredients have 2 Servings
  • ½ cup rice vinegar (unseasoned)
  • 1 cup water
  • ½ cup white sugar
  • ½ cup honey
  • 5 garlic cloves (minced)
  • 1 tablespoon soy sauce (low sodium)
  • ½ teaspoon fish sauce (optional)
  • 1 teaspoon sweet paprika
  • ½ teaspoon cayenne pepper
  • 2 ½ tablespoons sambal oelek sauce
  • 4 teaspoons cornstarch (or flour)
  • ¼ cup cold water

Instruction

  • Whisk together the vinegar, water, sugar, honey, garlic, soy sauce, fish sauce, cayenne pepper, and paprika in a medium saucepan over medium-high heat to dissolve the sugar and honey. Bring to a boil then simmer for about 2 minutes.
  • Stir in the sambal oelek and mix through and cook 3-5 minutes. The sauce will begin to thicken slightly.
  • Whisk the cornstarch with cold water in a glass measuring cup to create a slurry.
  • Whisk the slurry into the saucepan. Simmer the sauce to desired thickness, 3-5 minutes, whisking constantly to avoid sticking. (Keep in mind that the sauce thickens as it cools.)
  • Pour the sweet chili sauce into a glass jar with an air-tight lid. Cool to room temperature and refrigerate; about 1 hour.