Sweet and Sour Chili Sauce

I don’t know about anyone out there, but this household loves all types of Asian cuisine. Chinese, Japanese, Thai, you name it and we’re there. The problem is most of our favorite dishes are loaded with garlic, onions, scallions, etc… And if you live with someone who has an intolerance to all things Allium, then eating your favorite Asian dishes isn’t an option.

However, I have a solution for you that will make cooking your favorite dishes at home absolutely delicious. It’s my version of a spicy sweet and sour sauce. It’s similar to Sambal Oelek or any other of the spice sauces you can buy in the Asian section of your supermarket, but none of the nasty garlic or onions. It’s simple to make, and best of all it keeps in the refrigerator for months.

You’ll never miss what’s missing.

1 tablespoon of Red Pepper Flakes (more or less depending on how spicy you like it)

1/4 cup Seasoned Rice Vinegar

1/3 cup Honey (Please buy the good stuff, none of the crap in little plastic bears)

3/4 cup water + 2 tablespoons

2 teaspoons salt

1 tablespoon of Cornstarch.

Add all ingredients (except cornstarch and 2 tablespoons of water) to a saucepan. Boil over med-high heat for 1 minute stirring constantly.

Mix cornstarch and water and add to the sauce stirring over medium heat until thickened about 1 to 2 minutes.

Remove from heat and cool then transfer to a container and store in the refrigerator.

 

 

Author: William Holden

Thank you for spending time with me. My writing spans more than two decade, with over 100 published short stories in the genres of horror, urban fantasy, supernatural, and erotica. I’m an award-winning author of such titles as, A Twist of Grimm by Lethe Press (Lambda Literary Finalist), and by Bold Stroke Books, Words to Die By (2nd place in the Rainbow Book Awards for best horror and a finalist for the Foreword Reviews' INDIEFAB Book of the Year Award for Best Horror), Secret Societies, and The Thief Taker were also Lambda Literary Finalists. Besides writing, I’m a home chef, an avid reader, and contribute time and money to environmental and wildlife organizations.

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