INGREDIENTS:
- 1/2 to 1 tbsp dried crushed chili (1 tbsp makes spicy hot sauce)
- 1/2 cup rice vinegar (or white vinegar)
- 2 tbsp sherry (or cooking sherry)
- 1/4 cup water
- 3 tbsp fish sauce
- 3 cloves garlic, minced
- 1/2 cup & 2 tbsp white sugar
- 1 & 1/2 tbsp cornstarch dissolved in 4 tbsp cool water
HOW TO MAKE:
- Place all the ingredients (except for the dissolved cornstarch) in a sauce pan or pot.
- Apply heat and bring to a boil.
- Reduce heat to medium and let boil for 10 minutes, or until mixture is reduced by half (note that the vinegar will be quite pungent as it burns off).
- Reduce heat to low and add- in the cornstarch 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.
- Allow to cool and pour sauce into a small bowl or jar and serve as a condiment, dip or marinade. Enjoy!
IMAGE: magnoliadays.com
Also try: Homemade Sweet and Sour Sauce
