Sweet, sour, and spicy…an amazing dipping sauce and more.
What’s an egg roll without a delicious sweet chili sauce next to it? But that’s only the beginning of how this Thai chili sauce can be used. Paired with pungent cheeses and hard meats, it’s a tasty way to enhance the flavor of a simple appetizer spread. Try it, too, as a marinade or glaze; it’s especially good with chicken and pork. Or use it as a delicious sandwich spread to bump up the flavor of your favorite turkey or chicken breast sandwich.
- In a saucepan, bring to a boil the vinegar, sugar, water, garlic, and carrot. Boil for 3 minutes to thicken to a syrup.
- Mix one tablespoon cornstarch with one tablespoon water, then add the cornstarch mix, sambal oelek, and fresh ginger to the boiling syrup. Boil for an additional 3 minutes while stirring often.
- Remove from heat and allow the chili sauce to cool to room temperature. Then remove the garlic cloves.
- Serve immediately or, for best flavor, refrigerate overnight to allow the ingredients to fully meld.