Sweet Chili Sauce

• porce: Makes about 16 ounces

Ingredience

1 cup of pure maple syrup

1/3 cup of apple cider vinegar

1/2 cup of water

1 tsp soy sauce (optional) to add some umami

3 fresh garlic cloves, minced

1/2 cup of red chili peppers chopped small (about three medium ones, or about 1 ounce each) with the seeds removed.

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1 TBSP of arrowroot powder (corn starch won’t work too well due to the acidity of the sauce)

1 TBSP of water

Pokyny

In a small saucepan add your maple syrup, vinegar, water, and soy sauce if using. Place over medium-high heat and bring to a boil.

Once bubbling, reduce the heat to medium to simmer then add in the garlic and chili peppers and continue to cook 5-10 minutes while stirring to meld all the flavors.

Meanwhile, in a small bowl, whisk the arrowroot powder and water together until fully dissolved.

Remove from heat. Slowly add the slurry to the sauce while whisking and continue to stir for about 1 or 2 minutes.

Allow the sauce to cool, then transfer to a glass jar with a fitted lid.

Your sweet chili sauce will continue to thicken as it cools.

Store in the refrigerator for up to one week.

Poznámky

Picture shows it divided into pint jars. One will be topped off with mayonnaise and mixed together. The other I’ll top off with apricot jam and mix it together.

2 TBSP of arrowroot was too much. Reduced it to 1 TBSP. 1 TBSP may be not quite enough. Maybe another 1/2 tsp. Try cooking it with flour instead of corn starch (2 for 1). It seems to separate when using corn starch, which can happen with acidic sauces.

For a creamy sauce:

Ingredients:

1 cup mayonnaise

1/2 cup sweet chili sauce

2 Tbsp lime juice

Mix well