- Two jalapeños, halved and seeded
- 4 large garlic cloves, peeled
- ½ cup brown sugar
- ¼ cup white vinegar
- ¼ cup water
- 2 tbsp dry sherry
- 2 tbsp thai fish sauce
- 1 tbsp corn starch
- 2 tbsp water
Put everything but the last two ingredients in a blender and puree until the solids are all pretty small.
Bring the mixture to a boil in a small pan over medium-high heat. Reduce to a simmer and cook for about three minutes.
Make a cornstarch slurry, whisk it in to the hot mixture and simmer it for another minute.
That’s it. It makes a very nice sweet chili sauce. I used green jalapeños so it’s not the traditional red colour – I might try it with red jalapeños or serranos next time.
Mixing three or four parts of this sauce with one part of soy sauce makes a pretty good savoury sauce for pot stickers or chicken strips or spring rolls.