We discovered sweet chili dipping sauce at our local Thai resturant while enjoying their spring rolls. My wife, who is new to Asian food, fell in love! I found some at the grocery, but at $3 for 6.75 oz and her growing enthusiasm and appetite for the stuff I needed a plan. Enter AllRecipes! The store bought stuff from K-A-M-E was about right and so the search was on.
After reading all the reviews, I approached the problem differently. This recipe is basically a simple syrup (one to one ratio of water and sugar) with flavoring additions. I left out the vinegar and added the ingredients as listed except I used Huy Fong (Rooster brand) Chili-garlic sauce and skipped the ketchup. I didn't want that much color.
Before I added the corn starch (2 tsp to 4 tsp of cold water) I tasted and it was cloying so I added a TBSP of Rice vinegar and it was perfect! Little spicier, but I could cut back on the Chili Garlic sauce. We like it the way it is. I could also add a little more vinegar but it works for 'The Honey" in my life.
As Chef John of Food Wishes says, "You're in charge of your gravy". The same thing applies to your dipping sauce, marinades, etc. Start with the core recipe or 'base' (usually the larger quantity ingredients) and start playing with the flavor profile-more or less vinegar, more or less heat, garlic, ginger, etc.
After leaving out most of the the vinegar I got 16 ozs of killer sauce @ a cost of 75 cents. She wants a gallon. $6 bucks and I'm a hero!
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We discovered sweet chili dipping sauce at our local Thai resturant while enjoying their...