Sweet Chili Sauce
Ingredients:
2 large red jalapeno peppers, chopped
3 cloves garlic, peeled
1/4 cup vinegar
1/2 cup sugar
3/4 cup water
2 tsp salt
1 Tbsp cornstarch
2 Tbsp water
Directions:
Puree together the jalapenos, garlic, vinegar, sugar, 3/4 cup water, and salt in a blender until smooth as possible. Transfer to a medium saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes or until the mixture slightly thickens.
In a small bowl, combine the cornstarch and 2 Tbsp water until smooth. Add to the pepper mixture and simmer for another few minutes or until the mixture is thickened slightly. It's still going to be a little bit runny. The cornstarch is added to help suspend the pepper and garlic bits rather than have them sink to the bottom.
Let cool completely then store in the refrigerator for up to 1 month.
