In a medium saucepan, combine the sugar, vinegar, water, garlic and salt and stir well. Place over medium-high heat and bring to a rolling boil.
Stir well, reduce the heat to maintain a gentle, active boil and cook for 30 minutes, until thinckened to a clear, slightly golden syrup, thicker than maple syrup, but thinner than honey.
Remove from the heat, stir in chili garlic sauce or dried red chilies and cool to room temperature.
Note: you may substitute coarsely ground dried red chili peppers for the chili garlic sauce.
Serve at room temperature. If the sauce is too thick, dilute with 2 tablespoons of water and warm. Keeps for 2-3 days.
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|Serving Size: 1 Cup (816g)|
|Recipe Makes: 1|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.4mg||0 %|
|Potassium 242.5mg||6 %|
|Total Carbohydrate 610g||179 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 607.9g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2387
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