In Uruguay it can be easy to get excited when you see an imported food item but it is also easy to forget that some items are actually easily made and taste better than the brought versions. I used to buy the imported Sweet Thai Chilli Sauce from Devoto until I tasted this homemade version, now this is what we make at home:
Sweet
Thai Chilli Sauce
Ingredients:
2 hot red peppers (jalapeno, serrano, thai, cayenne, etc.)
Directions:
1. Keeping the seeds makes for a
hotter end product, removing less so. Keep in mind it will be hotter the first
day and dissipates over time. Resist the urge to taste and redip your spoon.
Enzymes in saliva breaks down starches and will eventually make it watery.
2. In a food processor blend
together the garlic, red peppers, sugar, water, vinegar and salt into a puree;
transfer to a sauce pan.
3. Bring mixture to a boil and
simmer until the mixture begins to thicken and garlic and peppers bits slightly
soften, about 3 minutes.
4. Combine cornstarch and water to
make a slurry. Whisk into the sugar/pepper mixture. Bring to a boil and cook
for 1 minute. Cool completely before storing in refrigerator.
You can double the recipe if you want to make more.