Thai Sweet Chilli Sauce

Stuff

  • 3 large garlic cloves, peeled
  • 2 red Jalapeño or Serrano peppers, deseeded (See note #1 below.)
  • ¼ cup white distilled vinegar
  • ½ cup sugar
  • ¾ cup water
  • ½ tablespoon salt
  • 1 tablespoon cornstarch or potato starch (See note #2 below.)
  • 2 tablespoons water

Method

  • In the blender, purée together all the ingredients, except for the last two.
  • Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
  • Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute.

Quantities

  • about 1 cup

Variations

  • The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating on the surface.

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