Thai Sweet Chili Sauce
Ingredients:
1 cup plus 2 tablespoons water, divided
2 tablespoons cornstarch
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons finely chopped fresh Fresno, red Thai chiles, or red jalapeño peppers (seeds left in for a hotter sauce)
2/3 cup sugar
1/3 cup rice vinegar
2 teaspoons salt
2 tablespoons cornstarch
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons finely chopped fresh Fresno, red Thai chiles, or red jalapeño peppers (seeds left in for a hotter sauce)
2/3 cup sugar
1/3 cup rice vinegar
2 teaspoons salt
Directions:
In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.
In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.
In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.
Notes:
You can use honey or agave nectar instead of sugar, but it may change the consistency of your sauce.
You can also substitute red chili flakes for thr fresh chilies, but what is this, Soviet Russia?
You can also substitute red chili flakes for thr fresh chilies, but what is this, Soviet Russia?