About
This classic sweet chili sauce is very easy to make to serve alongside your asian-inspired keto dishes. Enjoy as either a warm dipping sauce or store in your refrigerator for a thicker cooking sauce.
Ingredients
- 1 teaspoon gelatin (jello) powder, plain
- 1 teaspoon water
- 2 tablespoon water
- 2 tablespoon rice vinegar
- 2 tablespoon stevia in the raw, bakers bag
- ½ tablespoon sambal oelek paste of chili by rooster
Instructions
- Combine the powdered gelatin with the first amount of water in a small dish without stirring the gelatin. Let the gelatin bloom for a couple minutes as you begin the next steps.
- In a small pot over low heat, combine the second amount of water with the vinegar and stevia. Keep the pot under a simmer as you whisk until the stevia has dissolved.
- Remove 1 TB of hot liquid and stir it into the bloomed gelatin until the gelatin dissolves. Return the gelatin water to the pot of liquid. Whisk in the chili sauce as well. Whisk over low heat for another 1-2 minutes until you feel the sauce thicken.
- Pour the sauce into a container and allow it to cool to fully thicken, or you may use immediately as a warm dipping sauce.
Nutrition Facts
- Servings: 2
- Calories: 13.7kcal/57.5kJ (per serving)
- Fat: 0.0g (per serving)
- Carbs: 1.7g (per serving)
- Protein: 1.0g (per serving)
