Sweet Chili Sauce ired chile pepper, thinly sliced 2 teaspoons arrowroot 1/3 cup (80 ml) lime juice 2 tablespoons rice vinegar 1 tablespoon soft brown sugar 2 teaspoons fish sauce Makes about 1/2 cup (125 ml) It doesn’t take long to make a small batch of this sauce fresh for your next meal. If you don’t need the whole quantity, try freezing it; using arrowroot as a thickener will ensure it thaws well. In a small saucepan, combine the chile pepper and arrowroot. Slowly stir in the lime juice, vinegar, brown sugar and fish sauce, until well combined. Over medium-high heat, bring the mixture to a boil, until thickened. Remove from the heat and leave to cool to room temperature. Use immediately, or freeze in an airtight container for up to 1 month.