Thai Sweet Chili Sauce

• ⅓ c. rice vinegar
• ⅓ c. water
• ⅓ c. + 2 tablespoons sugar
• 1 Tbsp. rice wine
• 1 Tbsp. sambal oelek
• 1½ tsp. minced garlic
• 1 tsp. minced ginger
• 1 tsp. soy sauce (use tamari for gluten free)
• 2 tsp. cornstarch dissolved in 1 tablespoon water

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Mix everything except cornstarch slurry in a saucepan and bring it to a boil, stirring constantly. Stir in the cornstarch, stir until thickened, and remove from heat. Allow to cool to room temperature, and keep up to a week in an airtight container in the fridge.