Sugar-Free Sweet Chili Sauce

I think my sweet chili sauce is sooooooooooo delicious.  For years, I have used it almost daily to add a little something extra to my breakfast scrambles or burritos or tofu dishes.  It is an ingredient is marinades and Asian sauces.  It is a fabulous balance of sweet and spicy.  It enhances so many things, making good food even better.

Last year I came up with an equally awesome sugar-free version.  

I was inspired to tweak my beloved base recipe after trying a sugar-free, zero-calorie Thai Chili Sauce someone brought to a sewing retreat.  Plus, I inherited a lifetime supply of single-serve stevia packets when a family friend moved across the country.  I don't add sweetener to my tea or coffee...so...I'd been trying to figure out what to do with it all.  Enter: the sugar-free Sweet Chili Sauce!

This week I made wontons for the first time.  I dipped 'em in this sauce.

Sugar-free Sweet Chili Sauce

6-8 cloves of garlic
8+ fresh cayenne peppers (or dried that have been rehydrated)
1/2 c white vinegar
three packets of stevia sweetener
1 1/2 t salt
1 1/2 C water
2 T tapioca flour (or cornstarch)

Puree all ingredients in a blender except the tapioca flour and 4 T of water.
Place the puree in a small saucepan and bring to a boil, stirring occasionally as you go.
Whisk tapioca and remaining water together in a small bowl.
Add tapioca mixture to saucepan and simmer until sauce thickens as desired.
Cool, bottle, and store in the fridge.

This makes about two cups, depending on how thick you let it get.  It can get VERY thick if you're not careful. 

Classic Beth Move:  I forgot to take a photo until I'd already taken a bite...