SANDRA'S HOMEMADE SWEET THAI CHILI SAUCE

A delightful sweet chili sauce I created today in under 20 minutes,
and at the rate we go through this decadent condiment ~
it's bound to be quite the '$$ saver' as well...
Yield: 1 cup

Prep: 5 Mins.
Cook: Appx. 15 minutes

INGREDIENTS

1/2 cup white vinegar
1/2 cup + 2 tablespoons granulated sugar
1/4 cup water
3 tablespoons fish sauce
2 tablespoons quality white wine
3 teaspoons garlic granules (or powder)
1/2 to 1 tablespoon dried red chili flakes (1/2 TB mild, or 3/4 TB spicy, or 1 TB hot)
--1-1/2 tablespoons cornstarch dissolved in 4 tablespoons cool water
--2 drops red all-natural organic food coloring

METHOD

Place all ingredients (except cornstarch-water slurry mixture, and food coloring) in a small, heavy-bottom saucepan. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes to reduced sauce by half. (The vinegar odor will be quite pungent as it burns off.)

In a small bowl, combine 4 TB water with 1-1/2 TB cornstarch to form a slurry.

Reduce heat to low and add cornstarch-water slurry mixture, and the red food coloring. Stir to incorporate, then continue stirring until the sauce thickens, about 2 minutes.

Remove saucepan from heat and carefully taste-test (I do so by spooning some sauce on a plate to let cool slightly). You should first taste sweet, followed by sour, then spicy and salty hints. If sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili flakes.

Pour finished sauce into a 1/2-pint Mason jar, cover, and store in refrigerator (will last up to 6 months).  Serve as a condiment, dip, or marinade. ~ Enjoy!

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