Charlotte J's Note:
This recipe is by Leela. She says Clear jel maybe used instead of the cornstarch when making larger batches. I use Clear jel when I make salsa and pie filling for canning. Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it in the 1# or 5# bag.
My Private Note
Units: US | Metric
- 3 large garlic cloves, peeled
- 2 red jalapeno chiles (skip deseeding if you like heat) or 2 serrano peppers, deseeded (skip deseeding if you like heat)
- 1/4 cup white distilled vinegar
- 1/2 cup sugar
- 3/4 cup water
- 1/2 tablespoon salt
- 1 tablespoon cornstarch or 1 tablespoon potato starch
- 2 tablespoons water
- 1In the blender, purée together all the ingredients, except for the last two.
- 2Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
- 3Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.
- 4Combine the cornstarch and water to make a slurry.
- 5Whisk in the cornstarch mixture and continue to simmer one more minute.
- 6The 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.
- 7Let cool completely before storing in a glass jar and refrigerate.
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Nutritional Facts for Thai Sweet Chilli Sauce
Serving Size: 1 (423 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 452.4
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 3500.0 mg
- Total Carbohydrate 112.7 g
- Dietary Fiber 1.0 g
- Sugars 101.0 g
- Protein 0.9 g