Thai Sweet Chili Sauce
1/2 cup rice vinegar, (or substitute white vinegar)
1/2 cup + 2 Tbsp.
1/4 cup water
sherry, (or cooking sherry)
3 cloves garlic
dried crushed chili, (1 Tbsp.
makes spicy-hot sauce)
1 1/2 Tbsp.
cornstarch dissolved in 3-4 Tbsp.
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.
(Note that the vinegar will be quite pungent as it burns off.
Generally, I find rice vinegar less strong than regular white vinegar).
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.