Low Sodium Sweet & Spicy Thai Chili Sauce

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 88kcal

2 Red Jalapenos If you can find chili peppers, use one pepper instead of the 2 Jalapenos
3 Garlic Cloves minced
.5 tbsp Ginger, fresh minced
1/4 cup White distilled vinegar
1/2 cup White Sugar
1 cup Water
2 tbsp Canola oil
1/4 tsp Kosher Salt

Prepare your vegetables. Peel and mince your garlic and remove the seeds from the peppers.
Add oil, garlic and, peppers to a saucepan over medium heat. Cook for 1-2 minutes or until garlic is browned.
Add 1 cup of water, vinegar and ginger to the saucepan and bring to a simmer.
Whisk in sugar, continue to simmer for 2-3 minutes or until sauce begins to slightly thicken.
In a separate bowl, whisk together the cornstarch and 2 tbsp of water to create a slurry.
Add the slurry to the sauce pan and whisk to incorporate. Simmer for 1-2 additional minutes or until the desired thickness is reached.
Enjoy hot or let cool completely before putting into a bottle or refrigerator.