A sweet Thai Chili sauce with a kick. Really easy to make with just a few ingredients.
Prep Time 5minutes
Author Karen Bertelsen
2Red Jalapeno peppersCan use Serrano as well
Mix cornstarch and water to form a slurry.
Throw everything *except* the cornstarch slurry into a blender. No need to chop the garlic or peppers.
Blend until garlic is chopped up and peppers are in small pieces.
Dump it all into a sauce pan and simmer for 10 minutes or so until the peppers and garlic are soft.
Add your cornstarch slurry. Cook another few minutes at a simmer.
Jar it up and don't even taste it for a few days. If you taste it right now it will burn your tongue off and send you home crying.
This type of sauce mellows as it ages. It'll last for over a month in your fridge. .This sauce is HOT. Don't want it this hot? Replace one hot pepper with an equal amount of a red bell pepper. There is NO truth to the seeds being the hot part of a pepper. The white/yellow veins in the pepper hold most of the heat. And with some especially hot peppers (ghost pepper, scotch bonnet) the heat is in the interior wall of the pepper, so even if you cut the seeds and veins out it will *still* be blindingly hot.