Sweet Thai Red Chili Sauce

Thai Vegan addedJuly 2015

• 3 large garlic cloves, peeled
• 2 red Jalapeño or Serrano peppers, deseeded (add seeds for more heat)
• ¼ cup white distilled vinegar
• ½ cup sugar
• ¾ cups water
• ½ tablespoon salt
• 1 tablespoon cornstarch or potato starch
• 2 tablespoons water

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. 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.
3. 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.
4. Let cool completely before storing in a glass jar and refrigerate.