Yesterday I ran across this recipe to make Thai sweet chili sauce and just happened
to have everything to make it but red jalapenos. Unfortunately, my store
only carried green jalapenos so I chose Serrano peppers instead.
Let me just say this sauce is amazing & unbelievably easy to make!
It made for a GREAT Thai dinner that I will share a little later.
Normally the sauce is a very pretty red.
3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, (I deseeded one & left the seeds in the other for a kick)
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch
2 tablespoons water
In the blender, puree 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.
Original Recipe found here.