Servings: 2 cups

Ingredients

• 2 tsp hot chili pepper, toasted and minced
• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 tsp fresh ginger, minced
• ¾ tsp tomato paste
• 1 tsp garlic, minced
• 2 tsp cornstarch (or arrowroot)
• 1 tbsp water
• Juice from ½ lime

Directions

• Toast chili peppers in a dry skillet over medium high heat until slightly charred. Let cool and mince
• Pour water and vinegar into a saucepan; bring to a boil over high heat
• Stir in sugar, ginger, chilis, tomato paste, and garlic
• Simmer for 5 minutes
• Place cornstarch in a small bowl and mix in water until smooth
• Whisk cornstarch mixture into the chili sauce
• Remove the saucepan from the stove
• Stir in the lime juice and let cool
• Transfer to a jar, cover, and refrigerate until needed

Chef’s Notes

Dry red pepper flakes can be used as a substitute if you don’t have fresh chilis on hand.

There are countless variations of this sauce, so feel free to adjust accordingly depending on what you are serving it with.