“This recipe is by Leela. She says Clear jel maybe used instead of the cornstarch when making larger batches. I use Clear jel when I make salsa and pie filling for canning. Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it in the 1# or 5# bag.”
1 cup

Ingredients Nutrition


  1. In the blender, purée together all the ingredients, except for the last two.
  2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
  3. 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.
  4. Combine the cornstarch and water to make a slurry.
  5. Whisk in the cornstarch mixture and continue to simmer one more minute.
  6. 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.
  7. Let cool completely before storing in a glass jar and refrigerate.

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