Thai Sweet Chilli Sauce

Name: Thai Sweet Chilli Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 cup
Ingredients: 3 large garlic cloves, peeled; 2 red jalapeno chiles (skip deseeding if you like heat) or 2 serrano peppers, deseeded (skip deseeding if you like heat); 1/4 cup white distilled vinegar; 1/2 cup sugar; 3/4 cup water; 1/2 tablespoon salt; 1 tablespoon cornstarch or 1 tablespoon potato starch; 2 tablespoons water

Submitted by Charlotte J

"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."

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Ready In:: 20mins
Ingredients:: 8
Yields:: 1 cup

ingredients

3 large garlic cloves, peeled
2 red jalapeno chiles (skip deseeding if you like heat) or 2 serrano peppers, deseeded (skip deseeding if you like heat)
¹⁄₄ cup white distilled vinegar
¹⁄₂ cup sugar
³⁄₄ cup water
¹⁄₂ tablespoon salt
1 tablespoon cornstarch or 1 tablespoon potato starch
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.