Target: 6 × 4 inches · landscape

Sweet Chili Sauce

33 min · 1.25 cups sauce

Ingredients

□ 2 oz red Thai chiles, stemmed and finely chopped

□ 2 garlic cloves, finely minced

□ 1/2 cup water

□ 1/2 cup unseasoned rice vinegar

□ 1/2 cup granulated sugar

□ 1 tsp fine salt

□ 1 1/2 tsp cornstarch

□ 1 tbsp cold water, for the slurry

□ 2 tbsp room-temperature water, reserved for thinning

1. Chop chiles and garlic. Simmer water, vinegar, sugar, and salt until the base is clear.

2. Soften chiles and garlic in the simmering base. Whisk cornstarch with cold water until smooth.

3. Stir in slurry and simmer just until glossy and lightly coating; stop while it still pours freely.

4. Cool before judging thickness. Thin with reserved water a little at a time, if needed, and jar.

Cook’s note: The sauce thickens as it cools, so keep the hot syrup looser than the final texture you want.