Sweet Chili Sauce

1 cup water

1 & ¼th cup sugar

½ tsp salt

1 cup white vinegar

2 tbsps finely chopped garlic

1 or 2 tbsp chili flakes (I pulsed equal parts dried kashmiri chilis and hot button chilis to make my own flakes)

1 tsp kashmiri chili powder (optional - I used it for color)

2 tbsps corn starch mixed with 2 tbsps water to make a slurry

Add everything (except the slurry) to a saucepan. Boil for 10 mins until the sugar dissolves and the sauce gains color.
Stir in the slurry and cook for 6-7 mins until glossy and slightly thickened. Let it cool.
Adjust sweetness or heat by tweaking sugar or chili flakes.
For the best flavor, let it rest in the fridge for 24 hours - the vinegary taste mellows overnight.
Store in a bottle in your fridge for up to a month. Serve with your favorite snacks (spring rolls for me).

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

CuisineAsian

Occasions🍗Barbecue🫕Dipping📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m