You’re going to love me for this one.
Wanna know why? Cause I just took a condiment off of the guilty list for ya.
What? I’m patting myself on the back? Yea, it feels pretty good. Almost like a nice back rub.
I saved the link (Pinterest, how do thee use thou?!) on my desktop for a sweet chile sauce months ago and finally got around to trying it when we ran out of the bottle we had. Have you seen whats in the storebought I-call-myself-sweet-chile-sauce-but-im-really-just-sugar-sauce? Read the bottle next time and I promise you it’s little more than water, sugar and corn starch or xantham gum.
SO! I needed a lunch for Marius ASAP, as in, he’d already gone to work with only yogurt and granola for coffee break and without going to the grocery store I had to figure out what I was going to make to bring him. My sister Molly to the rescue…I stole some of her spring roll wrappers and rice noodles. (we were neighbours at this point) I knew I was up to the challenge of figuring out the sauce to go with it. I made them with thick rice noodles, salad greens and julienned cucumber and zuchinni. Pretty much make them with whatever fresh raw veggies you want. I skipped the meat as I knew they weren’t going to be kept in a cooler if there was leftovers.
Shaye shows you how to make spring rolls here, cause I don’t feel like doing a tutorial at this point.
Back to the sauce, right?
I can’t wait to have this with chicken…fish…pork…pot stickers…fried spring rolls…ummm, anything else I’m missing?! It’s the new ketchup!
You can use coconut sugar or a minimally processed sugar such as rapadura or panella, and I guess if you’re in a real pinch you could use regular sugar…but thats not how I try to roll. This is tastiest with honey!
As far as vinegar…go for the rice vinegar if you have it, it’s milder. But I used plain ol’ white vinegar for a equally tasty dip. I also imagine apple cider vinegar would add a nice note!
Sweet Chile Sauce
1/3 c honey (1/2 c of other sweetener as honey is sweeter)
1/4 c rice vinegar
1/4 c water
2 tbsp minced garlic (less if you don’t like garlic as much as I do!)
1 tsp red chile flakes (I used smoked from Mountain Rose Herbs)
1/2 tsp salt
1 tsp arrowroot starch (if using other sweetener use 1 1/2 tsp. Alternatively substitute for organic corn starch, but you’ll need to use 1 tbsp), made into a slurry in equal amount water
(If extra heat desired, add 1 tsp sriracha)
Bring honey, vinegar and water to a boil, add in garlic, chile flakes and salt, turn down and simmer for 5-10 minutes. Add in arrowroot slurry and simmer until thickened. You may need to up it to a boil to get it to thicken properly if your simmer was a lazy one. Cool and enjoy!