Puree garlic, ginger, and pepper in food processor with vinegar.
Place all ingredients - except the cornstarch-water mixture - in a sauce pan or pot. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes, or until reduced by half.
Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes).
Remove from heat and taste-test. You should taste "sweet" first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili.
Pour sauce into a small bowl or jar and serve as a condiment with chicken, fish, and seafood, or as a dip with finger foods such as chicken wings, shrimp, or spring rolls. Also makes an excellent marinade for grilled chicken, fish, or seafood. ENJOY!
1/2015. Used two red jalapenos and had to add half-again of other ingredients to reduce heat. Added giner and puree step. Very good.
1/2015 Made 'Sizzling Jumbo Shrimp" (except for the shrimp not being jumbo). As good or better than Siam Lotus.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10695.8mg||369 %|
|Potassium 187mg||5 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.8g|
|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: 36
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