Sweet Chilli Sauce (น้ำจิ้มไก่ nam chim

• Vegan
• Gluten free

• Produce

  • 250 g Chillis - 50/50, red
  • 6 cloves Garlic
  • 1 tsp Ginger

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tsp Salt
  • 2 cups Sugar

• Oils & Vinegars

  • 2 cups White vinegar

• Liquids

  • 2 cups Water

Found on petersfoodadventures.com

Ingredients

• 250g red chillis - 50/50 deseeded
• 2 cups white vinegar
• 2 cups water
• 2 cups sugar
• 6 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch

Directions

• Chop chillies either coarsely if you are using a stick blender, or finely if you are not. Remove the seeds from at least 50% of your chillis, which leave make this a medium/hot chilli sauce. For a mild sauce, deseed all but 1 or 2 chilli peppers.
• In a pot, mix all the ingredients except the cornstarch and bring to a boil. Reduce heat ans simmer for 30-45 minutes, or until mixtures reduces by half.
• Using a stick blender, blend the vinegar mixture until it reaches desired consistency. I dont blend to death, but leave a few chunky pieces and seeds as it will continue to cook down. Be very careful, the vinegar mixture is extremely hot and you will burn yourself if any splashes on you during the blending. Alternatively, you can allow to cool for a bit before blending, or chop chillis finely, so you dont need to blend.
• Return to stove, bring back to a simmer. Take 1 tablespoon of cornstarch and mix with 2 tablespoons of cold water making a slurry. Add the corn starch slurry to the chilli sauce and cook for a few minutes until it thickens. Stir throughout and allow to cook and thicken for a few minutes. If desired thickness of sauce isnt reached, add one more teaspoon of cornstarch with 2 teaspoons of water, and repeat process.
• Allow to cool before bottling.