Ingredients

• 1 cup Sugar
• 3/4 cup White vinegar
• 1/2 cup Water
• 2 tablespoons Chili garlic paste
• 3 cloves Garlic, crushed
• 1 Carrot, finely grated
• 1 pinch Salt
• 1 tablespoon Cornstarch, for slurry

Instructions

1. In a small saucepan, combine sugar, vinegar, water, chili garlic paste, garlic, carrot, and salt. Bring the mixture to a boil over high heat, stirring continuously, and let it boil for 3 minutes.
2. While it boils, prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water.
3. After 3 minutes, slowly pour the cornstarch mixture into the sweet chili sauce, stirring constantly. Reduce the heat to medium-low and continue stirring frequently for an additional 2 minutes until the sauce thickens. Adjust the heat if needed.
4. Taste the sauce and add more chili paste if desired. Remove and discard the garlic.
5. Allow the sauce to cool at room temperature, then refrigerate it for up to 2 weeks.