1. In a pot over medium-high heat mix the 1/4 cup water, rice vinegar and sugar; when mixture starts to boil, add the garlic and crushed red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes (this will make sure all the flavors get infused). 2. Add the Sriracha and ginger if using. 3. In a small bowl, mix the cornstarch and tablespoon of water until the cornstarch is dissolved. 4. Bring the sauce to a low boil again and add the salt and cornstarch/water mixture. 5. The sauce will begin to thicken up immediately. Cook, while stirring constantly, until the mixture reaches desired thickness, about 3-5 minutes. 6. Let the sauce cool and then use as a dipping sauce or store in refrigerator till ready to use. **Storing does cause it to loss heat so recommend eating the same day if you like the heat**. ---------------------------------------------------------------------------
Nutrition
Ingredients
