At the beginning of the year, I decided to learn more about what I was eating and feeding my 7-year old son. I find myself reading a lot of labels now. Mostly to figure out what ingredients are in the dressings and sauces I enjoy. I'd rather make them at home without the preservatives and high fructose corn syrup I am finding on many labels. I like the choice of sweetening with fruit juice or agave and I'd rather my ingredients grow out of the ground, than in a laboratory. <br />I use this sauce for everything from fresh spring rolls to roasted chicken. <br /> <br />Thai Sweet Chili Sauce <br /> <br />So easy and no corn starch, xantham gum made of corn syrup, or processed sugar. And you can adjust spice level by removing pepper seeds, sweetness and sour.

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