Sweet Chili Sauce

In a medium saucepan, combine 1 cup of water, 3/4 cup of sugar, 1/2 cup of rice vinegar, 1/2 cup of ketchup, 2 tablespoons of soy sauce, 2 minced garlic cloves, and 1 teaspoon of red pepper flakes.

Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar completely.

Once boiling, reduce heat to low and let the sauce simmer for 10-15 minutes.

In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then slowly pour this into the saucepan while stirring continuously.

Continue to simmer the sauce for another 2-3 minutes, or until it thickens to your desired consistency.

Remove the saucepan from heat and let the sauce cool. It will thicken even more as it cools.

Transfer the sweet chili sauce to a clean jar or bottle and store it in the refrigerator. It will keep for up to 2 weeks.