Betsy’s No Garlic Sweet Chili Sauce

By Betsy Vail 02/16/16

Ingredients:

• 1¼ c rice vinegar
• 5 Tbs + 1 tsp water, cold
• 5 Tbs + 1 tsp cornstarch
• 2 c organic Agave syrup
• 3 c organic sugar, granulated
• 4 Tbs Betsy’s No Garlic Sambal Oelek Chili Paste
• 4 tsp Sake
• 2 tsp salt
• 1 tsp onion powder
• ½ tsp cayenne
  
  

Directions:

1. In a bowl, whisk together the water and cornstarch.
2. In a medium to large saucepan, whisk together all the ingredients including the cornstarch mixture on medium high heat. Stir frequently and cook until the sauce boils for 15 - 20 seconds. The mixure will rise as it boils, so be sure the pot is large enough to accommodate the rise. Once the sauce boils for 15-20 seconds, remove it from the heat and allow it to cool. The sauce will thicken as it cools. 
3. Serve on seafood, or use as a dipping sauce for eggrolls, spring rolls, fondue chinoise, or as a sauce for a stir fry. 
4. Portions can be stored in the freezer. Since the sugar content is high, it will not freeze solid.