If you can handle the heat of a full-on chili sauce, here's a spicy, yet sweet sauce you should try.
Use it: 
Pour over strips of cooked chicken and layer with peppers and lettuce for a fresh wrap filling.
Mix with a dash of vinegar, lemon juice, honey and garlic as a marinade or dressing.
Drizzle over a selection of nuts and lightly roast on a baking tray
for 15 minutes, turning occasionally. Ta daa…a Sweet Chili snack!
Pour over prawns for the last couple of minutes when pan frying for spicy prawns that make a perfect summer starter.
Add a generous dollop to cooked new potatoes for an alfresco accompaniment with bite!
Use as a dip for crisps, celery, carrots…or whatever takes your fancy.
Spread on toast and top with cheese before grilling for cheese on toast with a difference!
Mix a few tablespoons with cream cheese before stirring into pasta.
Pour over salmon fillet and cook in a foil bag for 20 minutes, for fish with real flavour!
Mix with Real Mayonnaise for a Sweet Chili Mayo that makes an ideal topper for veggie burgers!
Ingredients:
½ cup sugar
¼ cup rice vinegar
¼ cup water + 2 tbsp water
1 ½ tbsp garlic, minced
½ tsp crushed red pepper flakes
½ tsp sriracha is a type of hot/ chili sauce made from a paste of chili pepper, distilled vinegar, pickled garlic, sugar and salt
1½ tbsp flour
½ tsp salt
Directions:
1. Combine the sugar, rice vinegar and 1/4 cup water in a small
saucepan. Bring the ingredients to a boil then reduce to a simmer. Add
the garlic, red pepper flakes and sriracha.
2. Whisk the flour and two tbsp of water together. Slowly whisk
in the sugar and the vinegar, then bring to a boil again and reduce to a
simmer until the sauce has thickened. This should take about five to
seven minutes. Let cool before serving.