2tablespoonsfresh (mild) red chili/pepper deseeded and finely choppedor ½ tablespoon of dried red chili/pepper
1teaspoonminced ginger
1teaspoonminced garlic
½teaspoonfish sauce/tamari or coconut aminos
⅓teaspoonxanthan gumoptional
Instructions
In a small heavy based saucepan combine the water, vinegar, sweetener, chili/pepper, fish sauce, ginger and garlic.
Bring the mixture to boil then allow to gently simmer for another 8-10 minutes watching to ensure it doesn't overcook and reduce too much.
Take the chili sauce off the heat and sift the xanthan gum over the sauce. Whisk well until it dissolves into the sauce. if there are lumps, use the back of a teaspoon to squish against the side of the pan. The sauce will continue to thicken as it cools.
Store the sauce in the fridge for up to 2 weeks in a clean airtight jar. If the sauce crystallizes or clouds up at all (because this is what most sweeteners do) simply heat it up a little in the microwave and the sauce will clarify again. Sauce can also be frozen but you will probably have to heat it up to clarify it.
Notes
Most sweeteners crystallize when heated in recipes like this. It is normal and can be resolved by heating the sauce gently to return to it's desired state.Adjust the amount of chili used to suit your tastes. For a very mild sauce reduce the chili by at least a half. To up the spice, increase it to suit your taste. If using dried chili, adjust the amount used to suit remembering that it is very concentrated.Sambol Olek can be used in place of fresh or dried chili. If using a really spicy chili like Thai or birdeye chili, you may want to reduce the amount of chili you use as the recipe is based on using mild chili.One of my favorite ways to serve this sauce is drizzled on top of room temperature cream cheese and served as a dip. Chopped coriander/cilantro on top finishes this off beautifully.