Sweet Chili Sauce

One of our favorite recipes from the kids’ classes at Haven's Kitchen is a Southeast Asian-inspired vermicelli salad. It inspires young students to eat an array of fresh and pickled vegetables, but equally important, the fun of the noodles and the sweet-meets-spicy chili sauce creates a lot of excitement and laughter in the teaching kitchen. The sweetness of this sauce is a good counterpoint to the heat of the chiles. Drizzle on grain bowls or grilled fish to give them a tasty kick.

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  • Makes about 1 cup
One of our favorite recipes from the kids’ classes at Haven's Kitchen is a Southeast Asian-inspired vermicelli salad. It inspires young students to eat an array of fresh and pickled vegetables, but equally important, the fun of the noodles and the sweet-meets-spicy chili sauce creates a lot of excitement and laughter in the teaching kitchen. The sweetness of this sauce is a good counterpoint to the heat of the chiles. Drizzle on grain bowls or grilled fish to give them a tasty kick.

Ingredients

  1. Check ½ cup water
  2. Check ½ cup sugar
  3. Check ¼ cup white vinegar
  4. Check 3 garlic cloves, minced
  5. Check 2 hot red chiles (bird’s eye, thai, habanero, or fresno), minced
  6. Check Fine sea salt
  7. Check 2 teaspoons arrowroot

Directions

  1. In a small saucepan, combine ¼ cup water with the sugar, vinegar, garlic, chiles, and a large pinch of salt. Bring to a simmer over medium heat and stir to dissolve the sugar.
  2. In a small bowl, dissolve the arrowroot in the remaining ¼ cup water.
  3. When the sugar is dissolved, whisk the arrowroot mixture into the pot. Stir continuously over medium heat until the sauce begins to thicken, about 2 minutes. Remove from the heat and let cool slightly before serving.

 

Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.