Description
Easy, with no added preservatives, this snappy sauce works great as a dip or a perfect glaze for seafood.
Ingredients
Scale
- 2–3 thai chilis (or your preference for heat levels)
- 2 TBS minced garlic
- 1 cup Sugar
- 3/4 cup rice wine vinegar
- 1/2 tsp kosher salt
- 3/4 cup Water
- 2 TBS Water
- 3/4 TBS corn starch
Instructions
- Whisk corn starch into 2 TBS water to make a slurry. Set aside
- Add chilis, garlic, sugar, 3/4 cup water, and salt to a blender. Puree.
- Pour into small sauce pan, and heat over medium high heat. Bring to a boil, stirring often as sauces with high sugar content can boil over quickly. Cook for 5-6 minutes or until reduced by 1/3
- Pour in slurry, then bring back to a boil while whisking. Reduce heat and simmer for 1-2 minutes. Remove from heat and pour into non-reactive container. Will keep in fridge for up to a week.
- Prep Time: 4 minutes
- Cook Time: 10 minutes