Sweet Chili Ginger Sauce
My Sweet Chili Ginger Sauce blends the perfect balance of sweet and spicy with fresh ginger and garlic, offering a tangy kick. Ideal for dipping or drizzling, this easy-to-make sauce adds a flavorful twist to stir-fries, grilled meats, and veggies, enhancing any dish with bold, vibrant flavors.
Equipment
- Small saucepan
- Whisk
- Measuring cups and spoons
- Grater
- Knife
- Small bowl
Ingredients
- ½ cup rice vinegar
- ½ cup water
- ½ cup sugar or honey for a natural sweetness
- ¼ cup fish sauce or soy sauce for a vegetarian option
- 2-3 cloves garlic finely minced
- 1-2 red chili peppers finely chopped (adjust based on your heat preference)
- 1 tablespoon fresh ginger grated
- 1 tablespoon cornstarch
- 1 tablespoon thyme chopped
- Salt to taste
Instructions
- In a small saucepan, pour in the rice vinegar, water, and sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely and the liquid begins to simmer.
- Next, add the fish sauce (or soy sauce if you're going vegetarian), garlic, chili peppers, and ginger to the simmering mixture. Stir well, letting the flavors combine, and cook together for about 3-4 minutes.
- In a separate small bowl, dissolve cornstarch in 2 tablespoons of cold water. Once dissolved, slowly pour the cornstarch mixture into the saucepan, stirring constantly to avoid any clumps. The sauce will begin to thicken after a couple of minutes.
- Add the freshly chopped thyme and a pinch of salt to enhance the flavor. Stir for an additional minute to allow the thyme to release its aroma. Taste the sauce and adjust the seasoning if needed.
- Once the sauce has thickened to your liking, remove it from the heat. Let it cool to room temperature, then transfer it to a glass jar or airtight container. This sauce can be stored in the refrigerator for up to two weeks
Notes
Its distinctive sweet-tangy balance can be maintained by using natural sweeteners like honey or maple syrup instead of regular sugar for a healthier alternative.