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.

Ingredients:

• 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

Directions:

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.