How to Make Thai Sweet Chilli Sauce

• Vegan
• Gluten free

• Produce

  • 3 Garlic cloves, large
  • 2 Jalapeno or serrano peppers, red

• Baking & Spices

  • 1 tbsp Cornstarch or potato starch
  • 1/2 tbsp Salt
  • 1/2 cup Sugar

• Oils & Vinegars

  • 1/4 cup Distilled vinegar, white

• Liquids

  • 7/8 cup Water

Found on shesimmers.com

Ingredients

• 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

Directions

• 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. 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.
• Let cool completely before storing in a glass jar and refrigerate.