Try this Thai Sweet Chili Sauce recipe, or contribute your own.
Suggest a better description1. In a small bowl, whisk together the corn starch and water to form a slurry; set aside.
2. Toast the red chili flakes in a medium saucepan on the stovetop for about 3 minutes over medium heat. This helps to develop the flavors of the spice.
3. Add your vinegar, water, sugar, minced garlic, and soy sauce and bring this mixture to a boil. Allow to boil for 4 minutes, stirring as needed to keep from boiling over.
4. Reduce heat to low. Slowly add the cornstarch slurry, whisking until fully incorporated.
5. Remove pan from heat. The sauce is ready to use right away, but it will continue to thicken as it cools. Allow sauce to cool to room temperature before transferring to an airtight container and storing.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 11 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 9377mg | 323 % | |
Potassium 26.4mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database 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: 11
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