Sweet Chili Sauce for Spring Rolls
Equipment
- saucepan A medium, heavy-bottomed saucepan is best to prevent scorching.
- Whisk Essential for incorporating cornstarch evenly.
- Measuring cups and spoons Accuracy is key to getting the flavor balance right.
- Glass jars or bottles for storage Mason jars work great, especially if you're leaning toward chili sauce recipe canning methods.
- Fine mesh strainer (optional) If you prefer a smoother sauce, strain it before bottling.
Ingredients
For the Sauce (Yields ~1½ cups)
- ¾ cup rice vinegar or white vinegar
- ½ cup sugar white granulated for best texture
- ½ cup water
- 2 tablespoons fish sauce or soy sauce for a vegetarian version
- 2 tablespoons finely minced garlic
- 1 tablespoon red chili flakes adjust to taste
- 1 tablespoon sambal oelek or chili garlic sauce for extra heat and depth
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water for thickening
- 1 teaspoon salt
Optional Add-ins (for custom variations)
- 1 teaspoon grated ginger adds warmth and depth
- 1 teaspoon lime juice for tangier notes
- 1 tablespoon honey or brown sugar for more caramel undertones
Instructions
Step 1: Combine the base
- In your saucepan, combine vinegar, sugar, water, fish sauce, garlic, chili flakes, and chili garlic sauce. Bring the mixture to a low boil over medium heat, stirring to dissolve the sugar completely. The aroma at this stage is a beautiful combination of tangy and spicy—don’t be surprised if people wander into the kitchen asking what you're cooking.
Step 2: Simmer and flavor
- Let the mixture simmer for about 5 minutes, allowing the garlic and chili to infuse the liquid. If you're using add-ins like ginger or lime juice, now’s the time to toss them in.
Step 3: Thicken the sauce
- Whisk the cornstarch and water in a small bowl until smooth. Slowly pour the slurry into your simmering sauce, stirring constantly. The sauce will begin to thicken almost immediately. Keep stirring and let it simmer for another 2 minutes to remove any starchy aftertaste.
Step 4: Taste and tweak
- Now’s your moment to adjust. Want it spicier? A pinch more chili flakes. Sweeter? Add a touch more sugar or honey.
Step 5: Bottle and cool
- Remove the sauce from heat and let it cool slightly before pouring into a clean jar. If you're planning to try chili sauce recipe canning, ensure your jars are properly sterilized and sealed. For casual use, just store in an airtight container in the fridge for up to 3 weeks.