Homemade Thai Sweet Chili Sauce

Sometimes I am amazed at how simple it is to make your condiments. I plan on experimenting with recipes with less sugar! Stay tuned. I need to wait until next season when I have grown these peppers!

INGREDIENTS:

• 1 cup medium/mild red chilies, chopped
• 1-3 Thai chilies, or to taste
• 8 cloves garlic, smashed
• 1 cup sugar
• ⅓ cup water
• ¾ cup white vinegar
• 1½  teaspoon fine grain salt
• 1 Tbsp tapioca starch dissolved in 3 tablespoon water (or use cornstarch)

INSTRUCTIONS:

1. Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don’t see any more big chunks.
2. Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.
3. Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot start to brown, brush it off with some water to prevent it from burning.
4. Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.
5. Remove from heat, taste, and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I’ve yet to see it go bad!).
6. Serve withfried chicken,spring rolls, or anydeep fried foods