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Sweet and Hot Garlic Sauce

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“From the book "Real Vegetarian Thai." It's one of my new favorites--I put a tablespoon of it in just about everything I stir-fry. If you're not a spicy fan, you can turn down the heat by adding less of the chili sauce.”
READY IN:
35mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 1 cup unbleached cane sugar
  • 12 cup water
  • 12 cup white vinegar
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 tablespoon hot chili sauce (you can find this at any asian market; usually it's the korean brand with the bright green top. If y)

Directions

  1. In a saucepan, comine the sugar, water, vinegar, garlic and salt.
  2. Bring to a boil over medium heat until the sugar is dissolved.
  3. Turn to medium-low and keep cooking until the sauce is a little syrupy (18-25 min).
  4. Remove from heat and add the chili sauce--mix well; it will turn a nice amber-orange.
  5. Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
  6. When using, heat a little bit until it thins to a slightly syrupy consistency.

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