Homemade Thai Sweet Chili Sauce
Ingredients
- 1/2 cup Sugar
- 1/4 cup Rice Vinegar
- 1/4 cup Water, filtered
- 2 cloves Garlic
- 1 tablespoon Arrowroot Starch
- 1 tablespoon coconut aminos
- 1 tablespoon Ketchup
- 1/8+ teaspoon Crushed Red Pepper Flakes
- 1 pinch Sea Salt to taste
Instructions
- Combine all ingredients in a small saucepan, mixing the arrowroot into the cool liquid before heating.
- Bring to a boil, stirring, then reduce the heat and simmer for about 5 minutes.
- Remove from the heat. Transfer to a clean, covered container and refrigerate at 40°F or below within 2 hours (1 hour above 90°F). As a conservative guideline, use within 3–4 days. This is not a tested canning or shelf-stable recipe.