Eosinophilic Esophagitis Friendly Classic Sweet Chili Sauce

Total time45 min

Prep time10 min

Cook time15 min

Eosinophilic Esophagitis Friendly Classic Sweet Chili Sauce

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Ingredients

8 servings

6 medium red fresno chilies or red jalapeños (about 4 oz), stems removed, roughly chopped
4 cloves garlic, peeled
¾ cup granulated sugar
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½ cup rice vinegar
½ cup water
1 tsp fish sauce
½ tsp kosher salt
1 tbsp cornstarch
1 tbsp cold water

Instructions

1
Combine the chopped chilies and garlic in a blender or food processor and pulse until finely minced, about 10 one-second pulses — the mixture should be coarsely textured, not a smooth paste.
2
Add the sugar, rice vinegar, 1/2 cup water, fish sauce, and salt to a small saucepan. Stir in the minced chili-garlic mixture and bring to a boil over medium-high heat, stirring occasionally.

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