INGREDIENTS
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons cane sugar
- 1-2 tablespoons chopped chili – with most of seeds removed
- 1,5 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
- 1-2 drops natural red food coloring (optional)
INSTRUCTIONS
Place all the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
MIXED HERB PESTO
This can be made with different herbs or combinations- basil, coriander, parsley, chives)
INGREDIENTS
- 3 garlic cloves (minced (~1 table spoon)
- 1/2cup parmesan cheese
- 1/3cup pine nuts or chopped walnuts or almonds or other nuts
- 1/2cup olive oil
- 2 cups mixed, fresh herbs packed
- ¼ teaspoon salt and black pepper
INSTRUCTIONS
Add garlic, nut herbs, salt and pepper to a small food processor and whizz for a couple of seconds. Add the cheese. Keep the food processor running and slowly add the olive oil until it is combined until smooth.
