Sweet Chili Sauce

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This is so  fast and easy, I made it in under 10 minutes. Throw everything in a blender then cook for a few minutes on the stove until thickened. Seriously, you can make it, and within the hour use it as a dipping sauce for chicken fingers, egg rolls or drink it with a straw....trust me it's that good ! 









3 large garlic cloves, peeled
2 red Jalapeño or Serrano peppers, (deseeded if you want less heat)
¼ cup white distilled vinegar
½ cup sugar
¾ cup water
½ tablespoon salt
1 tablespoon cornstarch
2 tablespoons water

In the blender, purée 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.




** you can add as little or as much heat as you want, the longer the sauce sits in the fridge, the more mellow the sauce becomes.
recipe source

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