Sweet chili sauce
2-6 fresh red chilis (trim end off and remove seeds if liked)
2 cloves garlic
250ml cider vinegar
2 tsp cornflour
4 tbsp powdered sweetener
1 tsp salt
Place the garlic and chilis in a food processor and blitz just for a couple of seconds you don't want a puree just for the chilis and garlic to be finely chopped. Add to a saucepan along with the cider vinegar and water and bring to the boil. Reduce the heat to simmer and simmer for about five minutes. Mix the cornflour with a little cold water in a small dish and whisk well until smooth then add to the saucepan whisking well and continue to cook for a few more minutes until slightly thickened. Add the salt and sweetner and cook for another minute or two. Have a taste and see if you need more sweetener or salt.
Makes approximately 250ml keeps in the fridge for a couple of weeks and is 3 syns for the total amount so is approximately 1/4 syn per tablespoon serving.