Sweet Chile Sauce
Master

Makes about 6 cups
 

• 1 cup minced garlic
• 2 cups rice vinegar
• 2 cups sugar
• 2 cups water
• 1 1/2 cups pickled red chile, chopped, seeds and all
• 3 tablespoons cornstarch and 3 tablespoons water to make slurry
• Kosher salt, to taste
• Canola oil, for cooking

In a medium saucepan coated lightly with oil over medium heat, combine garlic and chile, season with salt, and sauté until softened, about 2 minutes. Deglaze pan with rice vinegar. Add sugar and water to saucepan and combine well. Bring to a boil and whisk in the cornstarch slurry to thicken -- you may not need all of it. Continue whisking and cook for about 3 minutes to ensure it has thickened. Check flavor, and remove from heat