This thickened mixture of chilies, vinegar, sugar, and garlic is perfect for everything from eggrolls, to fries, to burgers, and so much more. You can buy similar version of this sweet and sticky sauce in large glass bottles, but they can't compare to this homemade version.
- Yield:makes about 1 1/2 cups
- Active time: 10 minutes
- Total time:10 minutes
- 1 cup plus 2 tablespoon water, divided
- 2 tablespoons cornstarch
- 3 medium cloves of garlic, minced (about 1 tablespoon)
- 2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers (seeds left in for a hotter sauce)
- 2/3 cup sugar
- 1/3 cup rice vinegar
- 2 teaspoons salt
In a small bowl, whisk together 2 tablespoons water and cornstarch. Set aside.
In a medium saucepan, mix together remaining 1 cup water, garlic, peppers, sugar, vinegar, and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.
Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.