Thai Sweet Chili Sauce (Serves)
4 Fresno chiles (or red jalapeno, remove seeds)
3 Thai or bird chiles
6 garlic cloves, peeled
½ cup + 2 tblsp water
100 grams white sugar
1 tblsp white vinegar
1 tblsp fish sauce
½ tsp salt
1 tsp cornstarch mixed with 1 tsp water
NOTES:
in a food processor, add the chiles and garlic until roughly chopped.
In a medium saucepan over medium-high heat, add the water, sugar, vinegar, fish sauce and salt. Then add the chili/garlic mixture and simmer until the sugar dissolves.
Turn the heat down to a simmer for 5 minutes.
Whisk in the corn starch mixture and simmer for one more minute.
Cool down for service, store in a covered glass jar in the refrigerator for up to 3 weeks.
