Thai Sweet Chilli Sauce
Preparation time: 2-5 minutes
Cooking time: 10 minutes
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1 cup white sugar*
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1 cup water
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1/2 cup rice wine vinegar
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2-3 cloves garlic, peeled
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2 Jalapeno chillies or you can do a mix of 1 Jalapeno and 2 Thai Birds Eye Chillies
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1.5 tablespoons cornflour mixed with 2 tablespoons cold water
**Note on chillies: the heat is in the chilli seeds and it all depends on your preference. I removed the seeds from the Thai birds eye chillies but left the seeds in the jalapenos which made a medium hot chilli sauce. **
*You can use less sugar although this recipe is just like the bought version which is quite sweet and sticky.
Step 1 - Chop the garlic and wearing gloves, de-seed and chop the chillies depending on how hot you want the sauce (see note above). In a saucepan place the sugar, water, rice wine vinegar and chillies. Bring to a boil and place on a rapid simmer on medium to high heat for 10 minutes.
Step 2 - Knock the heat down to low so that there are only a few bubbles and stir the cornflour and water mix (the cornflour tends to settle if you mix it ahead of time) until it thickens. Allow to cool for a few minutes and then process in a food processor (use one where the lid has a vent and cover it with a teatowel). Decant into a sterilised* jar or bottle.
*To sterilise jars or bottles, place the jar or bottle and lid (make sure it's oven-proof) on a tray in a 180C/350F oven for 10 minutes. Handle with care as they will be hot.