Wednesday, February 22, 2012

Sweet Chili Dipping Sauce

We are big fans of a restaurant, La Thai, in uptown New Orleans.  They garnish many of their dishes with a sweet chili sauce that I do believe I could bathe in and be happy.  It makes everything taste even better!  This is my quick fix take on that sauce.  I researched several recipes and this is what I came up with.
  • ½ T. Sriracha HOT chili sauce
  • ¼ C. rice wine vinegar
  • ¾ C. water
  • ½ C. sugar
  • 2 t. kosher salt
  • 3 cloves of garlic, minced
  • 1 T. cornstarch
  • 2 T. water
  1. In a small pot, combine the first six ingredients and heat on medium-high heat, until it comes to a boil
  2. Reduce to a simmer and cook for 3 minutes
  3. In a small bowl or cup add the cornstarch, then the water and whisk until the cornstarch dissolves
  4. Add the cornstarch mixture to the pot and whisk together for 2 minutes until the mixture thickens
  5. Can be served warm or put in the refrigerator and served cold
Tips and Tricks:
  • This makes about 1 C. of sauce.  It can be kept in the refrigerator for several weeks.
  • I served this sauce with the Baked Crab Rangoon appetizer I make.

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