Your tongue will be on overtime…
Talk about a sauce that hits all of your taste buds. Spicy sweet and sour sauce packs in so much flavor in such little space. It’s a perfect dipping sauce for egg rolls or for use as a topper for sweet and sour chicken. Cayenne pepper brings the blaze in this recipe – a half teaspoon adds a noticeable simmer, but feel free to experiment with a little more if you prefer a fierier sauce.
This recipe calls for garlic, ginger, and scallions to add a little texture (and extra flavor) to the sauce. But if you prefer to leave any or all of these ingredients out, the sauce still works perfectly well.
- 2/3 cup pineapple juice
- 1/3 cup light brown sugar
- 1/3 cup rice vinegar
- 2 cloves garlic minced, optional
- 1 teaspoon fresh ginger minced, optional
- 1 teaspoon scallions white portion, sliced thin, optional
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 teaspoon cayenne pepper powder
- In a small mixing bowl, combine the cornstarch and water and mix well. Place to the side.
- OPTIONAL: In a saucepan over medium heat, sauté in olive oil the garlic, green onion, and ginger until fragrant (1 to 2 minutes). If you decide to skip this step, simply begin with step 3 in the saucepan over medium heat.
- Add the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, water, and cayenne pepper powder. Stir often while bringing the sauce to a boil.
- Add the cornstarch/water mix and stir to combine. Continue boiling the sauce until you nearly reach your desired thickness, then remove the sauce from the heat.
- Allow the sauce to cool to room temperature (it will continue to thicken while cooling), then serve immediately.