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10 minutes
10 minutes
20 minutes
- 1 cup water
- 1 cup rice vinegar
- 1 cup sugar
- 2 teaspoons fresh ginger root, minced
- 2 teaspoons hot chile pepper, minced
- 2 teaspoons ketchup
- 1 teaspoon garlic, minced
- 2 teaspoons cornstarch
- 1 tablespoon water, or as needed
- In a saucepan, combine water and vinegar, then bring to a boil. Add sugar, ginger, chile pepper, ketchup, and garlic. Simmer for 5 minutes.
- In a small bowl, combine cornstarch with water until smooth, then whisk into chili sauce.
- Take the saucepan off the stove and allow it to cool. Transfer the contents to a bowl, cover it, and refrigerate until ready to use.
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