Ingredients
- 3 large garlic cloves, peeled
- 2 red Jalapeño or Serrano peppers, deseeded*
- 1/4 cup white distilled vinegar
- 1/2 cup sugar
- 3/4 cup water
- 1/2 tablespoon salt
- 1 tablespoon cornstarch or potato starch**
- 2 tablespoons water
Preparation
Step 1
In the blender, purée together all the ingredients, except for the last two. Transfer mixture to a saucepan and bring to a boil over med-high heat. Lower heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
•Combine 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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*I keep the chili seeds in, but your mileage may vary, so 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.
**If you want to make a large batch of this sauce {more than half a gallon} and you certainly should since this sauce lasts a long time, the best thickener to use is pre-gelatinized or “pre-gel” starch which is both acid and heat-stable {corn or potato starch is not} It’s marketed under the brand name Clearjel. Your chilli sauce will remain viscous and maintain the nice suspension for the entire duration of its shelf life when thickened with pre-gelatinized starch. Traditionally, Thai sweet chilli sauce is not thickened with starch; the syrupy consistency is achieved through cooking the sauce containing lots of sugar down until it’s thick enough to create a good suspension of the garlic-pepper bits. However, if you notice, bottled Thai sweet chilli sauce normally contained a starch thickener. You can go either way. I personally prefer the version that contains less sugar which is this one.
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