It's hard to find a sweet Thai chili sauce that is organic and gluten-free. This sauce has always been a favorite of mine to add on any dish from salads to my new cauliflower recipe.
From a spice lover this is not too spicy and is great for everyone, enjoy!
1.5 tbsp red chili flakes + more to taste
1/2 cup granulated sugar
1/4 cup rice vinegar
3 cloves garlic - minced
1 cup water
1 pinch sea salt
3/4 tbsp arrow root flour
2 tbsp water
Add the vinegar, water, sugar, sea salt and garlic to a saucepan and bring to a simmer over medium-low hear. Cook for a few minutes until it starts to thicken.
In a small bowl whisk together the tapioca flour + 2 tbsp of water until smooth then add it to the simmering sauce making sure to stir frequently.
Simmer the sauce another minute or so until thickened to your liking. The sauce will continue to thicken as it cools down so keep that in mind as well. Use a little splash of water to loosen it up a bit if needed.