This classic Malaysian styled sweet chili sauce is spicy, sweet, and tangy. It's a great condiment for any savoury snacks, like fritters and fried tofu. You can make the sauce spicier with extra chilies, or sweeter with additional sugar. Keep the sauce in an airtight jar in the fridge for about three to four weeks.
- 6 Dried Chilies, soaked in boiling water for 10 minutes, drained
- 6 Fresh Red Chilies, seeded
- 2 Cloves Garlic, peeled
- 2 Cups of Water
- 4 Tbsp White Vinegar
- 2 Tbsp Sugar
- 1 tsp Corn Starch, mixed with 2 tsp of Water