In a small saucepan add your maple syrup, vinegar, and water. Place over

medium heat and bring to a boil.

Once bubbling, reduce the heat to a simmer then add in the garlic and red pepper flakes and continue to cook while stirring to meld all the flavors.

Meanwhile, in a small bowl, whisk the arrowroot starch with about 1 tablespoon of water (or so) until fully dissolved.

Add your arrowroot slurry to the saucepan and stir until your sauce is thickened.

Allow the sauce to cool, then transfer to a glass jar with a fitted lid.

Your sweet chili sauce will continue to thicken as it cools.

Store in the fridge for up to one week.

Enjoy!