I do love sweet chili sauce, we always have a bottle or two in the cupboard and it’s my secret ingredient to all things savory. There isn’t much that I make that can’t be jazzed up with a little sweet chili sauce, from coleslaw, potato salad, or dips, to bolognese. It’s a wondrous ingredient that’s forever in my heart. However last Costco run I sadly neglected to pick up any and was not relishing living without it. I knew that it’s pretty much sugar, vinegar, and chilies so it really couldn’t be all that hard to make. I had a load of chilies in the fridge which were in desperate need of use. So I thought I would whip up a batch. It was a resounding success and it was cheaper to make than buying it at Costco.
2 cups of white sugar
1 cup of water
1 cup of apple vinegar (You can buy this in any Korean Mart)
2-6 red chilies (keep the seeds if you like it hot, take them out if you want it mild)
4 cloves of garlic
1/2 an inch of ginger (or less)
4 tablespoons of cornflour
4 tablespoons of cold water
Salt and pepper to taste
1. Put all the ingredients in a blender, except the cornflour and cold water, and blend until smooth.
2. Pour everything into a saucepan and put on a low heat. Meanwhile mix together the cornflour and cold water in a cup to make a paste, then add it to saucepan and stir together.
3. As the sweet chili sauce heats up it will thicken. When it begins to boil you can turn it off. Taste and add more salt, sugar, or vinegar to suit your own tastes. When it cools you can store it in the fridge in an airtight container. It should keep for a few weeks at least.