There are so many uses for this sweet and spicy chili sauce – my personal favorite is simply spreading cream cheese on a cracker with a touch of this as a topping. Simplicity at it’s best! It’s also amazing on bbq beef ribs, as a glaze on chicken, or lightly sauteed with asparagus and olive oil. There’s more – you are only limited by your imagination with this versatile sauce.
Note: Use this with the Pineapple Salsa Recipe by Chef Hector of the Polynesian Cultural Center.
½ cup rice vinegar
3/4 cup water
1/2 – 2/3 cup white or raw cane sugar (to taste)
5 small to medium garlic cloves, minced
1 tbsp soy sauce (can substitute with gluten-free or low sodium soy sauce, depending on preference) OR 1/2 tbsp fish sauce (click here to see a vegan version of fish sauce)
2 ½ tbl sambal oelek
4 tsp cornstarch or one pkg knox unflavored gelatin
2 tbsp water
- Using a non-stick pan, heat vinegar, water, sugar, garlic cloves, and soy sauce in a non-stick pan.
- Warm over medium heat, stirring constantly until sugar is dissolved. Increase the heat to medium-high and bring it to a boil. I like to simmer it for approximately 2 minutes to soften the garlic.
- Mix in the sambal oelek. Place back on the burner and heat again for 3-4 minutes while gently stirring.
- Mix the cornstarch or gelatin and water into a smooth slurry and add this to the sauce as well.
- NOTE: I thicken with gelatin because I love to can, and cornstarch will not hold up as well when canning or when it is mixed with cold foods. Also, unflavored gelatin is a protein, while cornstarch is a starch.
- Turn down the heat to medium, and simmer the sauce for 2 – 4 minutes. Make sure to stir constantly so that it does not burn. The sauce will thicken as it cools.
- Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
- Allow to cool. Store in the refrigerator.
Can’t wait to try this!