Recipe
Additional info: Makes about 1 cup
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THAI SWEET CHILLI SAUCE
Cooking time: 10 minutes
Totaltime: 0 minutes Additional info: Makes about 1 cup
Adjust the heat accordingly. More seeds = more heat. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually. This sauce keeps for a long time, and after a couple of weeks, you can’t even taste the pepper.
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
Preparation
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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.
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on The World Cuisine
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