Ginger based condiment

I had ginger tea with a dash of ground cayenne pepper and freshly cracked black peppercorns a few mornings ago and thought it would make a good condiment on meats or as a stir fry sauce. I was thinking about making something similar to Thai sweet hot pepper sauce but I don't want it to be too sweet. Karo syrup isn't as sweet as sugar syrup and I was wondering if I should use this instead of sugar or if I need some sugar syrup or other thickening agent to give it the proper consistency. Could I use a bit of tapioca starch as a thickener since I have it on hand? Has anyone ever made something like this? Are there recipes available? I don't mind winging a recipe, it's about the only way I cook, but it would be nice to have some preliminary data before setting out.


Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.