Thai Sweet Chilli Sauce

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.

• Ready In: 20 mins
• Yields: 1 cup

Ingredients

• 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

Directions

1. In the blender, purée together all the ingredients, except for the last two.
2. Transfer the mixture to a saucepan and bring to a boil over medium-high heat.
3. 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.
4. Combine the cornstarch and water to make a slurry.
5. Whisk in the cornstarch mixture and continue to simmer one more minute.
6. 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.
7. Let cool completely before storing in a glass jar and refrigerate.