Get ready for some pseudo-lazy writing! I really try to keep up, but I’m a chef at heart, not a writer…especially when I’m doing 3 recipes in a row! Bear with me please! So anyway, you can actually find a paleo version of this recipe in most health food stores. We don’t always make our own Sweet Chili Sauce, but I’m posting this recipe on how, just in case you are in an area that doesn’t have many options (like my parents…country…no Whole Foods. Period).

Sweet Chili Sauce

½ cup Coconut Vinegar

½ cup Agave

¼ cup Water

2 Tbsp Fish Sauce

3 Garlic Cloves

2 Red Chiles (stems and most seeds removed) or 1/2 Tbsp Arbol Chiles (dried)

1 ½ Tbsp Arrowroot Powder + 2 Tbsp Water (= a slurry)

I like to combine all ingredients except the arrowroot in a blender (or Bullet!) and blend until the peppers are mostly chopped. Pour these ingredients in a saucepan and bring to a boil. Turn the heat down to medium and cook for about 10 minutes, or until the sauce has reduced by half.

Once reduced, turn the heat down to low and add the slurry. Continue to stir until the consistency is reached.

Try this in our Bang Bang Shrimp recipe or as a dip for our Skinless Pork Dumplings!