This Sweet Chili Dipping Sauce is the perfect accompaniment to yesterday’s Coconut Shrimp recipe!
If you read yesterday post – today’s recipe was inspired by that same family dinner that we enjoyed last month after our daughter’s dance recital. My father-in-law’s coconut shrimp was served with a spicy chili sauce – but his complaint was that it was too spicy!
So my husband Jack set out to make the perfect Sweet Chili Dipping Sauce – and today’s recipe really strikes a perfect balance between sweet and spicy without being too spicy!
And while I think that this dipping sauce is perfect with our coconut shrimp – it’s also delicious as a dipping sauce for fresh vegetables, with chicken nuggets, on fish tacos, or served with plain cooked shrimp.
If you’d like to make this Sweet Chili Dipping Sauce on the hotter side, simply keep some of the seeds from the peppers and add that into the sauce.Print
Note: You can leave the pepper seeds in if you like this sauce to be hotter and spicier.
- 1 tablespoon roughly chopped fresh ginger
- 2 tablespoons roughly chopped fresh garlic, about three cloves
- 3 tablespoons roughly chopped fresh jalapeno or Serrano peppers, stemmed and seeds removed, see note
- ¼ cup champagne vinegar
- ½ cup water
- ¼ cup ketchup
- ½ cup granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons corn starch
- 1 tablespoon water
- In a blender, place ginger, garlic, peppers, vinegar, water, ketchup, sugar and salt. Puree until smooth but leave a few bits unprocessed, about 30 seconds.
- Place ingredients into a sauce pan and bring to a simmer and simmer for five minutes.
- In a small cup, mix corn starch and water and add to pan. Heat just to thickened, then remove from heat.
- Cool and refrigerate until ready to use. When ready, remove to room temperature before serving.
- Keep up to two weeks refrigerated.
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